A perfect heart warming treat for an autumn day! By adding zucchini to it you’ll get a surprising result.
Sweet potato soup with zucchini
sweet potato & zucchini soup: a perfect dish for autumn.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 4 persons 1x
Ingredients
Scale
- 1 tbsp coconut oil
- a smidge butter for aroma
- 1 onion, chopped
- 1/2 clove of garlic, chopped
- 1/2 tsp curry powder
- 1 large sweet potato, peeled & cut into cubes
- 1 zucchini, cut into cubes
- 1 liter chicken broth, or your choice of stock
- 100 ml coconut milk
- salt & pepper to taste
Don’t forget to pin this recipe:
Instructions
- in a stockpot, with coconut oil and butter, simmer onion, garlic, & curry powder, low heat, about 10 minutes.
- add sweet potato & zucchini to pan, stir fry, about 5 minutes.
- add broth, simmer until vegetables cooked, about 20 minutes.
- season with salt & pepper to taste.
- grind with handheld blender until combined, add coconut milk.
- decorate with blanched zucchini strips & serve.
for decoration:
- thinly shave several strips of zucchini with skin on.
- fast blanch in hot water without loosing al-dente texture.
- run blanched strips under filtered water quickly to preserve color & crisp, save for later use.
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