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CREAMY ZUCCHINI COCONUT SOUP


Watch RECIPE VIDEO: https://youtu.be/_rIEjESX0NM



INGREDIENTS

1 kg zucchini (2 medium zucchini)

1 large onion

4 cloves garlic

2 tsp cumin

2 bunches fresh thyme

600 ml/2 1/2 cups water

400 ml/1 can coconut milk


olive oil

salt and pepper to taste


DIRECTIONS

  1. Peel the garlic and roughly chop the zucchini and onion.

  2. Add some olive oil to a large pot and sizzle the garlic cloves for a minute before adding the onion, zucchini, cumin, thyme and a pinch of salt. Mix, then add the water and cover to simmer for about 15 minutes.

  3. When the vegetables have softened, add the coconut milk. Remove from the heat and blend until smooth. Then place back on the heat to simmer for 15 more minutes.

  4. Season with salt and pepper then serve with some croutons on top for a crunchy contrast :)


HOMEMADE CROUTONS: Cut some bread into cubes and toss in some olive oil and dried herbs of your choice (I used parsley and basil). Spread them out on a baking sheet and toast them under the broiler or in a toaster oven until golden and crunchy.

Based in Kingston, Jamaica   |   @shibumija   |   shibumija@gmail.com   |   876 494 8077