Summary

Ingredients

• 800 g zucchini, rated
• 1 onion (s), diced
• 2 tablespoons oil
• 2 teaspoon curry paste, green
• 400 ml vegetable stock
• 400 ml coconut milk, unsweetened
• 0.5 ½ orange (s), which zests
• 1 bunch coriander greens
• 4 sprigs peppermint
• 2 cloves garlic)
• salt

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Instructions

1. Fry the onion in the oil until translucent. Add 2-4 teaspoons of green curry paste, depending on the heat you want (yellow is also possible, then the soup will be yellow instead of green). Fry the zucchini for 3 minutes while stirring. Pour in the vegetable stock and coconut milk, cover and bring to the boil, simmer over a low heat for approx. 10 minutes.
2. In the meantime, chop the garlic clove and coriander greens and mix with the orange zest and chopped peppermint.
3. Puree the soup, salt, pepper, season to taste, serve with the herb mixture.
4. A simple bread and butter tastes very good with it.