Zucchini soup with coconut milk and ginger


Instructions
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1
Peel zucchini, onions and dice them.
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2
Peel and finely grate ginger root.
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3
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.
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4
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.
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5
Season with salt and pepper. Blend with a mixer until smooth and creamy.
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6
Roast pine nuts until golden brown.
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7
Serve the soup on a plate, add pine nuts and chopped dried tomatoes.
Ingredients
- 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
NUTRITION
- Protein 6.8 gr
- Total Fat 21.1 gr
- Carbohydrates 30 gr
- Sugars 8.1 gr
- Cellulose 8.9 gr
- Calories 367 kCal
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