Golden Zucchini Bisque
Author: Cecilia
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This vibrant Golden Zucchini Bisque is a perfect blend of fresh zucchini and aromatic turmeric. The soup combines creamy coconut milk with warm curry spices, creating a comforting dish that’s both healthy and full of flavor. Ready in just 20 minutes, it’s great for quick weeknight dinners or as an elegant starter. Packed with vitamins and anti-inflammatory ingredients, this gluten-free and vegan-friendly soup is a tasty way to eat more veggies. With a sprinkle of fresh coriander on top, it looks as good as it tastes.
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Ingredients:
Number of portions: 1
1 Tablespoon(s)
coconut or olive oil
1
large onion
1/2 Teaspoon(s)
salt, Himalayan or other natural
2
medium zucchini
3 Clove(s)
garlic
2 Teaspoon(s)
turmeric powder
1 Teaspoon(s)
mild curry powder
1/4 Teaspoon(s)
pepper
1 Cup(s)
vegetable broth
1 Cup(s)
canned coconut milk
1 Teaspoon(s)
Fish or Tamari sauce
2 Tablespoon(s)
lime juice (adjust to taste or skip)
Fresh coriander or cilantro for garnish
Preparation:
Preparation time: <15 min.
- Begin by heating the oil in a medium-sized pot over moderate heat.
- Toss in the diced onion and cook for about 4-5 minutes, occasionally stirring, until it becomes soft and takes on a golden hue.
- Next, introduce the salt, chopped zucchini, and minced garlic to the pot, mixing them with the sautéed onion.
- Sprinkle in the turmeric, curry powder, and pepper, then stir a few times to awaken their aromatic qualities.
- Pour in the stock, coconut milk, and fish sauce, stirring to combine all ingredients.
- Allow the mixture to come to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 10 minutes.
- To finish, squeeze in the juice from half a lime and stir it through the soup.
- Serve your creation in bowls, garnishing each portion with a few fresh coriander leaves for added flavor and visual appeal.
Author: Cecilia
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