Creamy Coconut Paprika Zucchini Soup

Difficulty: Easy
Grade: 8
Duration: 30 minutes
Number of people: 4

Ingredients:

• 1 tsp (5 ml) sunflower oil
• 2 yellow onions, roughly diced
• 2 cloves garlic, crushed
• 2 cups (500 ml) water
• 2 vegetable boullion cubes —> I do 1
• 1 zucchini, roughly chopped
• 3 bell peppers, roughly chopped
• 1 tsp (5 g) ground coriander
• 1/4 cup (62 g) sun-dried bell pepper (aka paprika) in oil
• 1 can (400 ml) full-fat coconut milk —> 1 do 200ml

Instructions:

1. Heat the oil in a large soup pot over medium-high heat. Add onions and sauté until lightly brown and soft, about 5 minutes. Add splashes of water as needed to decaramelize the pan and prevent burning and sticking. Add crushed garlic and bouillon cubes and stir until the cubes have dissolved and the garlic is fragrant - about 1-2 minutes.
2. Add zucchini, bell peppers, coriander, and sun-dried paprika to the pot and sauté for 4-5 minutes. Add the remaining water.
3. Bring everything to a boil, then reduce heat to low, and simmer with lid partially covered for 10-15 minutes.
4. Add the coconut milk and cook for another 3-5 minutes, then blend the soup with an immersion blender until creamy. Garnish and enjoy!

source: https://www.pickuplimes.com/recipe/creamy-coconut-paprika-zucchini-soup-191

#soups