Spinach, Coconut and Zucchini Soup
Calories 0 kcal
Protein Serves 0.50
Carbohydrate 3.5 grams
Cholesterol 0 milligrams
Fat 0 grams
Fiber 0 grams
Protein 0 grams
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Ingredients
-
200
g Cauliflower (chopped)
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30
g Cheese (Parmesan)
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400
ml Coconut Milk
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0.50
tsp Cumin (ground)
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1
tsp Curry Powder
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1
pod Green Chilli (de-seeded, finely chopped)
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160
g Leek (chopped)
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1.50
tbsp Olive Oil
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2
g Salt and Pepper (to season)
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120
g Spinach
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0.50
tsp Turmeric (ground)
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1
whole Ultra Lite Chicken Sachet
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250
ml Water
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120
g Zucchini (chopped)
Instructions
- 1. Soup Directions:
- 2. Heat oil in a large pot, add curry powder, cumin and turmeric spices, and stir to combine for a minute.
- 3. Add chopped leek, cauliflower, zucchini and chilli, stir to coat in the spices. Season with salt and pepper, cover the pot and sweat the vegetables over low heat for 5 minutes.
- 4. Add the hot water, chicken sachet and coconut milk and cook for another 10 minutes or until vegetable are tender.
- 5. Add spinach and stir, cook another 2-3 minutes.
- 6. Blend the soup until smooth.
- 7. Parmesan Chips:
- 8. Preheat oven to 180ºC (355ºF). Bake for 5-10 minutes or until golden brown.
- 9. Serve soup topped with parmesan chips.
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