Turmeric Zucchini Soup
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Soup
- Method: Braised
- Cuisine: Thai
Description
Healing and nutritious, this zucchini soup is gently cooked in coconut milk with turmeric, onion and garlic. It’s vegan-friendly, paleo, keto and Whole30.
SCALE
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 large onion, diced
- 1/2 teaspoon sea salt
- 2 medium zucchini (about 500 g / 1 lb), diced into cubes
- 3 cloves garlic, diced
- 2 teaspoons turmeric powder
- 1 teaspoon mild curry powder
- 1/4 teaspoon white pepper (black is also okay)
- 1 cup vegetable stock (or water with 1/2 vegetable stock cube)
- 1 cup coconut milk (shake the can of coconut milk well before using)
- 1 teaspoon fish sauce (replace with Tamari sauce for a vegan version)
- Juice of 1/2 small lime (about 2 tablespoons)
- Fresh coriander/cilantro for garnish
Instructions
Heat the ghee in a medium saucepan over medium heat. Add the onion and sauté for 4-5 minutes, stirring a few times, until softened and golden.
Add salt, zucchini and garlic and stir through the onion. Then add the turmeric, curry powder and pepper and stir through a few times to release the aromas.
Then add the stock, coconut milk and fish sauce and stir through. Bring to boil, then turn the heat down to low. Cook for 10 minutes, simmering and covered with a lid.
Finally, add the juice of 1/2 lime and stir through. Serve with a few fresh coriander leaves on top.
