Creamy zucchini & coconut milk soup
This soup can be served hot, but it is also lovely when enjoyed chilled on a hot day.
- 3 zucchini
- 3 cups vegetable broth
- 1/3 cup coconut milk
- 2 cloves garlic
- 1 tabelspoon fresh mint leaves
- Olive oil, salt, pepper
Finely chop the garlic cloves and grate the zucchini. Heat the olive oil in a large saucepan set over medium-low heat, add the grated zucchini and chopped fresh mint. Cook for 4 or 5 minutes, until the zucchini starts to soften. Season with salt and freshly ground black pepper. Add 3 cups vegetable broth, bring to a boil, then reduce heat to medium-low and let it simmer for 10 minutes.
Remove soup from the heat and let cool for about 10 minutes. Process the soup with a hand blender until the soup is almost smooth, but with a little bit of texture. Stir in 1/3 cup coconut milk, reheat, and season to taste with salt and pepper.
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