Vegan Zucchini Soup Coconut Milk

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Vegan Zucchini Soup Coconut Milk

It seems that there is nothing complicated about how to make zucchini soup.
But when it comes to cooking, doubts arise and one wants to cook a delicious cream soup with zucchini.
I recommend that you make this particular vegan zucchini soup.
This is a very easy to prepare zucchini soup recipe that every chef will love.
This zucchini soup with potato tastes great and is also a vegan recipe.
This vegetable soup is very delicate in taste and is a great option for zucchini dishes.

#zucchinisoup #creamofzucchinisoup #pureesoup #zucchinidishes #veganrecipes #vegansoup

Ingredients:

Potatoes – 250 g / 10 oz
Zucchini – 600 g / 1 lb 6 oz
Onion – 50 g / 2 oz
Carrots – 100 g / 4 oz
Olive oil – 15 g / 1 tbsp
Garlic – one clove
Sweet paprika
Provencal herbs
Salt

Cooking time: 40 minutes

Energy value per 100 g: 25 kcal

Proteins: 0,5 g
Fat: 0,7g
Carbohydrates: 6,3 g

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Youtube video by Eat In

Coconut milk, smoked paprika, black pepper, parsley, thyme, full fat coconut milk and 8 more roasted butternut squash soup with coconut milk evolving table garlic, salt, salt,. Add the coconut milk, and stir. Tear the kaffir lime leaves into pieces. Lightly crush the lemongrass stalk and chop it into big pieces.

In a large pot, over medium heat, warm the oil. Then saute the onion, ginger, leek, mushrooms, carrots, peas and cabbage. Next, add in the red curry paste, coconut milk, broth. Heat the ghee or oil in a medium saucepan over medium heat. Using an immersion blender, blend the soup to a very smooth puree. You can also choose to blend to a chunky soup leaving a few bits of zucchini whole. Stir in the coconut milk. Add scallion and garlic. Add zucchinis and toss to coat with oil.

Tear the kaffir lime leaves into pieces. Lightly crush the lemongrass stalk and chop it into big pieces. Add all these to the pot. In a large pot, over medium heat, warm the oil. Then saute the onion, ginger, leek, mushrooms, carrots, peas and cabbage.

Add all these to the pot. In a large pot, over medium heat, warm the oil.

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Lightly crush the lemongrass stalk and chop it into big pieces. Add all these to the pot. In a large pot, over medium heat, warm the oil. Then saute the onion, ginger, leek, mushrooms, carrots, peas and cabbage. Next, add in the red curry paste, coconut milk, broth. Heat the ghee or oil in a medium saucepan over medium heat.

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