Zucchini soup with coconut milk and ginger
Peel zucchini, onions and dice them.
Peel and finely grate ginger root.
Put diced zucchini into preheated pan with coconut oil and fry for 3 minutes, then add onions and fry for 2 more minutes. Add ginger.
Pour water in a pot, place everything from the frying pan into it and bring to a boil. Cook for 7 minutes. Add coconut milk and cook for 2 more minutes.
Season with salt and pepper. Blend with a mixer until smooth and creamy.
Roast pine nuts until golden brown.
Serve the soup on a plate, add pine nuts and chopped dried tomatoes.
- zucchini (medium) - 1 piece
- onion (medium) - 0.5 piece
- ginger - 10 g
- pine nuts - 10 g
- coconut milk - 50 ounce
- coconut oil - 1 tsp.
- dried tomatoes in sunflower oil - 20 g
- drinking water - 200 ounce
- salt - to taste
- hot powder pepper - to taste
- whole grain bread - 50 g
- Protein 6.8 gr
- Total Fat 21.1 gr
- Carbohydrates 30 gr
- Sugars 8.1 gr
- Cellulose 8.9 gr
- Calories 367 kCal