Zucchini Soup
Serves
2
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
5.3 oz (150 g) potatoes, peeled, diced
2 zucchinis, diced
1 carrot, peeled, chopped
1.5 pt (700 ml) vegetable broth
salt & black pepper, to taste
0.4 oz (10 g) sesame seeds
3.4 fl oz (100 ml) can coconut milk, light
Nutrition
(Per Serving)
Calories
273
Fats
13 g
Protein
6 g
Carbs
33 g
Instructions
- Heat the olive oil in a large pot over medium heat and sauté the onions and garlic for 3 minutes. Add the potatoes and cook for a further 4 minutes, then add the zucchini, carrot, and vegetable broth and bring to a boil. Season with salt and pepper, reduce the heat, and simmer for 15 minutes.
- In the meantime, lightly toast the sesame seeds in a dry non-stick skillet, taking care not to burn the seeds.
- Once soup has finished cooking, puree with an immersion blender and add the coconut milk.
- Pour the soup into 2 small bowls, sprinkle with the toasted sesame seeds, and serve.