Zucchini Potato Coconut Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 zucchini
- 3 medium potato (s)
- 1 chilli pepper (s)
- 1 medium onion (s), red
- 1 clove garlic
- 750 ml vegetable stock
- 1 can coconut milk
- 2 teaspoons curry powder or paste, depending on the degree spiciness
- Cayenne pepper
- some parsley
- some coriander green
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Dice the onion, chop the garlic and chop the chilli pepper and sauté together in a saucepan with oil. Grate the zucchini, peel and dice the potatoes, add and sauté for approx. 5 - 10 minutes. Add curry powder or paste to taste. Add the vegetable stock and simmer for 25-30 minutes, stirring occasionally. Add the parsley and a little coriander.
- When everything is soft, puree the soup in a blender. Return to the saucepan, stir in the coconut milk and let it get hot. Season to taste with curry, cayenne pepper, salt and pepper.
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