Turmeric Zucchini Soup

🧂 Ingredients

• 1 tablespoon coconut oil

  olive oil or ghee
• 1 large onion

  diced
• 1/2 teaspoon sea salt
• 2 medium zucchini

  about 500 g / 1 lb, diced into cubes
• 3 cloves garlic

  diced
• 2 teaspoons turmeric powder
• 1 teaspoon mild curry powder
• 1/4 teaspoon white pepper

  black is also okay
• 1 cup vegetable stock

  or water with 1/2 vegetable stock cube
• 1 cup coconut milk

  shake the can of coconut milk well before using
• 1 teaspoon fish sauce

  replace with Tamari for a vegan version
• Juice of 1/2 small lime

  about 2 tablespoons
• Fresh coriander/cilantro for garnish

Instructions

• 1 Heat the ghee or oil in a medium saucepan over medium heat. Add the onion and
  sauté for 4-5 minutes, stirring a few times, until softened and golden.
• 2 Add salt, zucchini and garlic and stir through the onion. Then add the turmeric,
  curry powder and pepper and stir through a few times to release the aromas.
• 3 Add the stock, coconut milk and fish sauce and stir through. Bring to boil, then
  turn the heat down to low. Cook for 10 minutes, simmering and covered with a
  lid.
• 4 Finally, add the juice of 1/2 lime and stir through. Serve with a few fresh
  coriander leaves on top.

Nutrition Info