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Creamy zucchini soup
Ingredients
Utensils
peeler, knife, cutting board, saucepan, cooking spoon, immersion blender
How-To Videos
How to preserve fresh herbs
How to chop green herbs
How to prepare garlic
Homemade vegetable stock
How to cut an onion
How to prepare zucchini
Nutrition per serving
Step 1/ 3
- 1½ potatoes
- 1½ cloves garlic
- 5 g ginger
- ½ onion
- 5 stalks parsley
- 1 stalks mint
- 300 g zucchini
- peeler
- knife
- cutting board
Peel and dice potatoes. Finely chop garlic, ginger, onion, parsley, and mint. Dice zucchini.
Step 2/ 3
- 2 tbsp vegetable oil
- 1 tsp curry powder
- ¼ tsp ground cumin
- 300 ml vegetable broth
- salt
- pepper
- saucepan
- cooking spoon
Heat oil in a saucepan over medium heat. Sauté garlic, ginger, and onions until golden. Add zucchini and potatoes, season with curry powder, cumin, salt, and pepper, and cook briefly. Pour in vegetable broth and let simmer for approx. 25 min. until potatoes and zucchini are tender.
Step 3/ 3
- 150 ml coconut milk
- salt
- pepper
- lime juice
- curry powder
- unsweetened coconut flake (for serving)
- chili flakes (for serving)
- mint (for serving)
- immersion blender
Once vegetables are tender, remove pan from heat and add coconut milk, chopped parsley and mint. Blend the soup into a cream and season with salt, pepper, lime juice, and a little more curry powder if desired. Top with coconut and chili flakes and fresh mint before serving. Enjoy!
Enjoy your meal!
Tags
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