Zucchini soup
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Got some coconut milk left from another recipe? With just that, 2 zucchinis, and a few simple ingredients that you most probably already have, you can make this delicious creamy zucchini soup!
Ingredients (4 people):
- 2 zucchini’s
- 1 onion
- 2 cloves of garlic
- 200 ml coconut milk
- ½ avocado
- 750 gr vegetable stock
- Coconut oil
- Salt
- Pepper
- 8 slices of bread (optional)
Procedure:
- Heat some coconut oil in a soup pan.
- Cut the onion and put it in the pan.
- Cut the garlic and put it in the pan.
- Cut the zucchini and put them in the pan.
- After 10 minutes, add the vegetable stock, and let settle for 10 more minutes.
- Put everything in the pan in the blender with the avocado, salt, and pepper. Meanwhile, put the coconut milk in the pan you used, and let it boil.
- Add the smooth blender mixture to the coconut milk and keep stirring until the white colour disappeared in the green soup.
- Serve with 2 slices of bread per person, preferably toasted. You can save the soups in freezer bags, and heat them in the pan or the microwave whenever you need them.
