Zucchini Coconut Soup (Print Version)
# Ingredients:
→ Base Vegetables
01 -
1 medium potato, diced and peeled
02 -
3 minced garlic cloves
03 -
4 medium zucchinis, cut into chunks
04 -
1 large onion, chopped up
→ Liquids
05 -
1 cup creamy coconut milk
06 -
4 cups veggie broth
→ Herbs and Seasonings
07 -
2 spoons of olive oil
08 -
1 small bunch of fresh basil leaves
09 -
A sprinkle of pepper and salt (adjust to your liking)
→ Garnish
10 -
Optional: croutons and some extra basil for decoration
# Instructions:
01 -
Warm up olive oil in a big pot over medium heat. Toss in the chopped onion and cook, stirring off and on, until it turns soft and see-through—about 5 minutes.
02 -
Add the garlic to the pot and give it a quick stir. Let it cook for another 1-2 minutes until the scent starts to come out.
03 -
Throw in the zucchini chunks and potato cubes. Stir now and then and let them cook about 5 minutes, until the zucchini pieces start softening.
04 -
Pour in the veggie broth. Turn up the heat to get it boiling. Lower it so it simmers gently, and let the mix cook for 15-20 minutes, until the potato pieces are nice and tender.
05 -
Once the heat’s off, toss the fresh basil leaves into the soup.
06 -
Blend everything with an immersion blender straight in the pot or use a regular blender in smaller amounts for a smooth, creamy soup.
07 -
Put the soup back in the pot, stir in the coconut milk, and warm it over low heat. Adjust the seasoning with salt and pepper.
08 -
Scoop the soup into bowls and top it with croutons and extra basil if you like.
# Notes:
01 -
Store leftovers in the fridge for 3 days or freeze for up to 3 months.
02 -
For a lighter soup, pour in more veggie broth or water.