Zucchini soup with coconut milk and ginger

15 min
simple
Kcal: 367.4

Instructions

  • 1

    Peel zucchini, onions and dice them.

  • 2

    Peel and finely grate ginger root.

  • 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.

  • 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.

  • 5

    Season with salt and pepper. Blend with a mixer until smooth and creamy.

  • 6

    Roast pine nuts until golden brown.

  • 7

    Serve the soup on a plate, add pine nuts and chopped dried tomatoes.

Raiting: 0

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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