Zucchini and Almond Flour Cream Soup

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the zucchini into thin slices. Put the slices in a saucepan with the coconut milk, salt and curry and cook over medium heat with the lid closed until the zucchini are soft. Then add the almond flour and mix everything with the hand blender and finally add the horseradish.
Note: I use moist almond flour here, which is created during the production of almond milk (as leftover almond flour). If dry almond flour is used, a little water has to be added, or if you like it to be more liquid because of the consistency.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.