Creamy spinach-zucchini soup
Ingredients
- 1 piece of zucchini
- 130 grams of Edamame beans
- 1 tablespoon of green curry paste Koh Thai
- 100 ml of coconut milk
- 1 tablespoon of coconut oil
- little pepper
- 2 pieces of shallots
- 200 grams of spinach
- 500 ml of water
- little salt
Portions
2 persons
Cooking time
15 minutes
Instructions
- Boil the water first in an electric kettle. This way it is easier to prepare the recipe within 15 minutes.
- Put a large pan on the fire and put in the coconut oil.
- Meanwhile, clean the shallots and cut them into half-moons.
- Put these in the pan and fry the shallots until they are translucent.
- Meanwhile, cut the zucchini into cubes.
- Add the green curry paste as soon as the shallots have turned translucent.
- Add the water directly, along with the zucchini, the Edamame beans and the spinach.
- Put a lid on the pan and bring it to the boil and let it simmer for about 5 minutes.
- Blend the whole with a hand blender to an even soup.
- Add the coconut milk and season the soup with salt and pepper (because you do not have a stock, you may use some salt).
- Ready is your creamy spinach courgette soup. Enjoy your meal!
About the creamy spinach-zucchini soup recipe
This creamy spinach-zucchini soup is proof that you can prepare something healthy quickly and that it can also be super tasty
It is really a super-simple recipe. In the picture you can see the ingredients that I used. Only the salt and pepper are not in the picture.
The green curry paste I use is from the Koh Thai brand. I personally think that is a very tasty curry, ideal to give this soup just that extra flavor.
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