Spicy Zucchini Coconut Cream Velvet Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg zucchini
- 3 medium potato (s)
- 2 cloves garlic)
- 1 liter chicken broth
- 150 g cooked ham
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon, leveled curry powder
- 200 ml coconut milk
- salt
- Saffron threads
- possibly green peppercorns
- 1 chilli pepper (s), red
- Herbs, to taste
Print Recipe
Pin Recipe Instructions
- First dice the zucchini and the peeled potatoes and bring to a boil along with 800 ml of chicken stock.
- In the meantime, peel and squeeze the garlic and add to the vegetables.
- After 10-15 minutes of cooking time, puree the soup with the hand blender. Add coconut milk, curry and paprika and mix well with the hand blender. Now add the rest of the broth if you like the soup a little more liquid. The diced boiled ham is now added. Finally, depending on your preference, you can mix in a chopped chilli pepper, some saffron threads and perhaps a maximum of 1 teaspoon of green peppercorns. Season to taste with salt and sprinkle some herbs over it for the eye.
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