CURRIED ZUCCHINI soup

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THE CURRIED ZUCCHINI SOUP

Yield: 2

Author: ROOT Mindful Nutrition

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 tsp avocado oil (or coconut oil)
• 1 clove GARLIC (smashed)
• 1 medium ONION (roughly chopped)
• 1 tsp CURRY powder
• 2 large ZUCCHINI (roughly chopped)
• 1/4 tsp sea salt
• (a pinch cayenne pepper, if you like a spicy kick)
• 3 cups water (or broth)
• a few CILANTRO LEAVES (or swap for Basil!)
• 1/4 cup COCONUT MILK

Instructions

1. Place a large pot with a drizzle of oil over medium heat. Add the chopped onion, garlic, and cook for about 3 minutes, or until the onion starts to soften. Add chopped zucchini, curry powder, salt and cayenne pepper, stir and cook for another 4 minutes.
2. Add water (or broth) and bring to the boil. Then reduce to simmer, covered, for about 3min. (note: the zucchini should already be tender and don't require more cooking time, to preserve nutrients)
3. Remove the pot from the heat, add coconut milk and cilantro (or basil) leaves and transfer to a high-powered blender. Retain some of the liquid to adjust consistency later. Blend until smooth, taste, and adjust with salt. (note: I like to use a squeeze of lemon and a drop of maple syrup to make my soups even more delicious)
4. Serve with a pinch of curry and a few cilantro (or basil) leaves. (note: I added sprouts too on this one!)

Nutrition Facts

Calories

158.22

Fat (grams)

9.53 g

Sat. Fat (grams)

5.92 g

Carbs (grams)

17.08 g

Fiber (grams)

4.55 g

Net carbs

12.54 g

Sugar (grams)

10.46 g

Protein (grams)

5.34 g

Sodium (milligrams)

340.97 mg

Cholesterol (grams)

0 mg

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