Creamy zucchini soup

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!