This coconut, zucchini and spinach soup has a mixture of flavors that fascinates me, a touch of coconut with a touch of chili, the texture is very soft and with the crusty bread bits and the poppy seeds it is just so delicious.
I love preparing it in advance and having it ready for dinner after a day of work, this is great and also very satiating.
2 tablespoons coconut oil
1 teaspoon curry powder
1/2 teaspoon turmeric
1 glass of almond drink
400ml of coconut milk
a teaspoon of salt
1/2 teaspoon of pepper
4 slices of bread cut into cubes
5 tablespoons olive oil
1 teaspoon dried dehydrated garlic
1 teaspoon of Provencal herbs
1 tablespoon of poppy seeds
a handful of spinach
total time: 40 minutes
serving size: 4 serves
To prepare this coconut, zucchini and spinach soup we will begin by preheating the oven to 250ºC.
In a bowl of medium size, add the olive oil, dehydrated garlic, Provencal herbs and the bread cubes, mix it well so the bread is impregnated with olive oil and spices.
Cover a baking sheet with baking paper, place the bread cubes and bake until golden and crisp.
To prepare this coconut, zucchini and spinach soup, on medium heat, pour the coconut oil into a large saucepan and heat the oil. Add the curry and turmeric oil to the oil, leave it in a minute for the oil to absorb the flavor of the spices.
Add chopped leek, potato, zucchini and chili, add salt and pepper to taste, mix it well and cover it with the lid, cook over medium heat for 10 minutes.
Add the almond milk and coconut milk, cook for 15 minutes or until the potato is cooked, then add the spinach, and cook for another 5 minutes. Pour the mixture into a blender and blend it until you get a consistency of a soup.
To serve, pour the soup and add poppy seeds, some chopped spinach and bread cubes. This is so yummy !!!