Creamy Zucchini Coconut and Spinach Soup

I wanted everything green and white with a splash of red and black on the background. Use tender baby spinach for this recipe and do not peel the zucchini (courgette). Serve the soup with garlic bread or some fresh rolls. I wish you a happy weekend!

Remove the thick coconut cream floating on top and set aside. Add water to the remaining coconut milk to make 2 cups of liquid. Set aside. Heat the olive oil and butter in a pan. Add the onion, zucchini, chilli flakes, and salt to taste and sauté over medium heat for 10-12 minutes.

Add the baby spinach and the 2 cups coconut milk and water, and bring it to the boil and simmer 10 minutes. Remove from the heat and blend the soup until smooth. Blend in set aside coconut cream, knob of butter and heat soup until piping hot. serve.

Creamy Zucchini Coconut and Spinach Soup

Preparation time: 10 minutes; Cooking time: 25 minutes; Makes: 4½-5 cups soup depending on the consistency

Ingredients

  • 1 x 400ml can coconut milk
  • 2 cups coconut milk and water
  • 1-2 tablespoons olive oil
  • 30g (2 tablespoons) butter 
  • 1 medium onion chopped
  • 5 cups diced Zucchini (about 600g/1.3Ib)
  • ½-1 teaspoon chilli flakes or freshly ground black pepper
  • 150g (5oz) baby spinach (about 5 cups chopped)
  • Salt to taste

Instructions

  1. Open the can of coconut milk without shaking and remove ½ cup of the thick coconut cream floating at the top and set it aside. Add water to the remaining coconut milk to make 2 cups of liquid. Set aside.
  2. Heat the olive oil and butter in a pan. Add the onion, zucchini, chilli flakes, and salt to taste and sauté over medium heat for 10-12 minutes.
  3. Add the baby spinach and the 2 cups coconut milk and water, and bring it to the boil and simmer 10 minutes. Remove from the heat and blend the soup until smooth. Blend in the set aside thick coconut cream in batches until you reach your desired consistency of soup. Add a knob of butter to give the soup a smooth shine and pour the soup back into the pot and heat it until piping hot. Adjust seasoning and ladle the soup, grate nutmeg over the top (optional) and serve.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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