Zucchini & Spinach Soup with Herbed Croutons
Ingredients
- 200 gm spinach
- 1 large zucchini green
- 1 small onion
- 1 medium potato
- 1 green chilli
- 250 ml vegetable stock (or water)
- 300 ml coconut milk
- 2 tbsp coconut oil
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp chopped ginger
For Herbed Croutons
- 1 cup bread cubed, I used garlic sourdough
- 2 tbsp olive oil
- 2-3 cloves garlic
- 1 tsp mixed dried herbs
- 2 tbsp coriander chopped
Instructions
- Toss the cubed bread with olive oil, garlic and dry herbs. Toast in an oven at 200 C for 10 mins or browned. You can also airfry or deep fry them. Add chopped coriander when they are hot. Set aside
- Heat the coconut oil in a saucepan, add ginger and chopped onions to it. Saute for 2-3 minutes and add peeled and chopped potato and chopped zucchini to the same
- Add spices and saute for 4-5 minutes till the spices have coated vegetables well.
- Add the vegetable stock and coconut milk and cook for another 10-15 minutes or until the potato is cooked.
- Add roughly chopped spinach and cook for another 3-4 minutes.
- Cool slightly and puree in a blender until completely smooth. I don't filter this soup since my blender works pretty well but if you think it has chunks, you can filter it.
- Serve hot with herbed Croutons
Tried this recipe?Let us know how it was!