Zucchini Coconut Soup

Zucchini Coconut Soup

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Course: Appetizer, Main Course, Soup
Keyword: Main Course, Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 People
Calories: 121kcal

Equipment

  • Cutting Board
  • Knife
  • Pot
  • Blender

Adjust Servings

Ingredients

  • 1 tsp olive oil
  • 1 onion roughly diced
  • 2 cloves garlic crushed
  • 2 vegetable bouillon cubes optional
  • 2 zucchinis roughly chopped
  • 1 bell pepper roughly chopped
  • 2 tsp coriander ground
  • 1 can full-fat coconut milk
  • 1 tsp seasoning salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp oregano dried

Instructions

  • Heat a pot over medium heat. Add oil, onions, zucchini, and bell pepper. Saute until onions are translucent.
  • Add garlic and spices and continue cooking for about 5 minutes.
  • When vegetables are cooked add the coconut milk, then blend the soup until creamy. Garnish and enjoy!

Nutrition

Sodium: 1866mg | Calcium: 80mg | Vitamin C: 117mg | Vitamin A: 2286IU | Sugar: 10g | Fiber: 5g | Potassium: 785mg | Calories: 121kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 4g | Protein: 5g | Carbohydrates: 20g | Iron: 2mg

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