Spinach Coconut Zucchini Soup Recipe
Indulge in the vibrant and comforting flavors of the Spinach Coconut Zucchini Soup, a delightful blend of fresh vegetables and creamy coconut that makes for a perfect appetizer. This soup is not only packed with nutrients but also offers a wonderful balance of flavors, making it a wonderful addition to any meal. Here’s how to create this delicious dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 2 teaspoons |
| Garlic (finely chopped) | 4 cloves |
| Onion (sliced) | 1 |
| Green zucchini (cut into 1-inch cubes) | 1 |
| Spinach | 1 cup |
| Whole Black Peppercorns | 6 |
| Salt | to taste |
| Coconut Oil | 1 tablespoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Coconut milk | 1 cup |
| Water | 1/2 cup |
| Fried Bread Cubes (Croutons) | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 3g |
| Fat | 12g |
| Carbohydrates | 20g |
| Fiber | 3g |
| Sodium | Varies (depends on salt added) |
Preparation Time
| Duration | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Servings
| Servings | 4 |
|---|
Instructions
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Prepare the Spinach: Begin by thoroughly washing and cleaning the spinach leaves, then roughly chop them and set aside.
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Sauté Aromatics: In a skillet, heat the extra virgin olive oil over medium flame. Once heated, add the finely chopped garlic and sliced onion. Sauté these ingredients for a couple of minutes until they become fragrant and the onions start to turn translucent.
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Cook the Vegetables: To the skillet, add the chopped zucchini and spinach leaves. Cook for about two minutes, stirring frequently, until the spinach wilts and the zucchini becomes tender yet retains some structure.
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Seasoning: Sprinkle in the whole black peppercorns and add salt to taste, then turn off the flame. Allow this mixture to cool for a few minutes.
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Blend the Soup: Transfer the cooled mixture to a blender or mixer jar and grind it into a smooth paste.
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Combine Ingredients: In the same skillet, heat the coconut oil over medium flame. Once the oil is hot, add the blended spinach-zucchini mixture, cumin powder, coconut milk, and water. Stir well to combine all the ingredients.
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Boil the Soup: Bring the soup to a brisk boil, allowing it to thicken slightly. Once it reaches a boil, turn off the heat.
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Adjust Seasoning: Taste the soup and adjust the salt and other seasonings as necessary to suit your preferences.
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Serve: Ladle the soup into bowls and garnish with a handful of fried bread cubes (croutons) for added texture and flavor. For a complete meal experience, serve alongside a refreshing Lettuce, Apple, and Carrot Salad with Chilli Dressing and a Cheesy Grilled Sandwich with Smoked Chicken.
Enjoyment
The Spinach Coconut Zucchini Soup offers a refreshing taste that is both hearty and nourishing. Its creamy texture and fragrant spices make it a delightful start to any meal. Whether enjoyed on a chilly evening or as a light lunch, this soup will warm your heart and tantalize your taste buds. Dive into this culinary adventure and enjoy the wonderful combination of flavors it brings to your table!
