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| Serves | Preparation Time | Cooking Time |
| 4 People | 15 Minutes | 10 Minutes |
Ingredients
- 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
Method
Step 1
In a medium pot, heat olive oil over medium to high heat.
Step 2
Add the onions and garlic and saute until soft, roughly takes about 3 minutes.
Step 3
Add the curry and/or turmeric powder, salt, and cayenne pepper. Stir and cook until fragrant, about 30 seconds.
Step 4
Add the zucchini and on medium heat, cook with occasional stirring, until soft, 5 to 6 minutes.
Step 5
Add vegetable stock and allow it to boil.
Step 6
On low flame simmer until the zucchini is very tender, about 20 minutes. Turn off the flame.
Step 7
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.
Step 8
Return to medium heat and pour in the coconut milk; stir.
Step 9
Simmer for 3 minutes. Adjust the seasoning, to taste.
Step 10
Serve garnished with the cilantro if preferred hot.
Step 11
If serving cold, simply refrigerate for 4-6 hours, until well chilled.
Nutritional Information
Serving Size 175.2 g
| Calories | 44 | Calories from Fat | 4 |
| Total Fat | 0.4g1% | Saturated Fat | 0.1g1% |
| Sodium | 68mg3% | Potassium | 421mg12% |
| Total Carbohydrates | 9.6g3% | Dietary Fiber | 2.1g8% |
| Sugars | 4.8g | Protein | 2.1g |
| Vitamin A | 18% | Vitamin C | 71% |
| Calcium | 3% | Iron | 4% |
* Based on a 2000 calorie diet.
Nutritional details are an estimate and should only be used as a guide for approximation.
