Courgette Soup with Coconut Milk
Creamy courgette soup with coconut milk and a hint of lemon
Contents
Ingredients
- 2 courgettes, cut into rough chunks
- 1 onion, finely chopped
- 4 cloves of garlic, finely chopped
- 1 (organic) lemon, zest only
- dried chili flakes to taste
- 500–700 ml water
- 1½–2 tablespoons vegetable stock powder
- 200 ml coconut milk
- salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Step 1: Prepare the vegetables
Finely chop the onion and garlic. Cut the courgettes into rough chunks and zest the lemon.
Step 2: Sauté
Heat the olive oil in a soup pot and sauté the onion and garlic. Add the courgette chunks and briefly fry them along.
Step 3: Season
Add the lemon zest together with a pinch of salt, pepper, and chili flakes to taste. Stir everything well.
Step 4: Simmer
Pour in 500–700 ml of water and add 1½–2 tablespoons of vegetable stock powder. Let it simmer gently over low heat for about 15 minutes.
Step 5: Blend and finish
Carefully blend the soup smooth with an immersion blender. Season with extra salt and pepper if needed. Stir in 200 ml of coconut milk and taste. Serve with extra black pepper and a drizzle of coconut milk, plus crusty bread and crispy chili oil for a spicy kick.