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|Serves||Preparation Time||Cooking Time|
|4 People||15 Minutes||10 Minutes|
- 5-6 zucchini, trimmed and chopped
- 3 1/2 cups animal (beef, chicken or veggie) stock
- 1/2 cup organic coconut milk
- 1 cup chopped onions
- 1 tsp (teaspoon) minced garlic
- 1 tbsp (tablespoon) coconut oil
- 1 tsp apple cider vinegar
- 2 tsp curry or turmeric powder
- 1/2 tsp pink salt
- Pinch of black pepper
- Pinch of cayenne pepper
- Chopped cilantro for garnishing
In a medium pot, heat olive oil over medium to high heat.
Add the onions and garlic and saute until soft, roughly takes about 3 minutes.
Add the curry and/or turmeric powder, salt, and cayenne pepper. Stir and cook until fragrant, about 30 seconds.
Add the zucchini and on medium heat, cook with occasional stirring, until soft, 5 to 6 minutes.
Add vegetable stock and allow it to boil.
On low flame simmer until the zucchini is very tender, about 20 minutes. Turn off the flame.
In a food processor or with a hand-held immersion blender, puree the soup. You may need to do it in batches, if using a processor.
Return to medium heat and pour in the coconut milk; stir.
Simmer for 3 minutes. Adjust the seasoning, to taste.
Serve garnished with the cilantro if preferred hot.
If serving cold, simply refrigerate for 4-6 hours, until well chilled.
Serving Size 175.2 g
|Calories||44||Calories from Fat||4|
|Total Fat||0.4g1%||Saturated Fat||0.1g1%|
|Total Carbohydrates||9.6g3%||Dietary Fiber||2.1g8%|
|Vitamin A||18%||Vitamin C||71%|
* Based on a 2000 calorie diet.
Nutritional details are an estimate and should only be used as a guide for approximation.