Spinach, Coconut and Zucchini Soup

Spinach, Coconut and Zucchini Soup

Course: Meals, Public
Servings: 4
Carbohydrates: 3.5g
Protein Serves: 0.5



  • 1-2 tbsp Olive Oil
  • 1 tsp Mild Curry Powder
  • 1/2 tsp Cumin Ground
  • 1/2 tsp Turmeric Ground
  • 160 g Leek
  • 200 g Cauliflower
  • 120 g Zucchini
  • 1 Green chilli pod De-Seeded, Finely Chopped
  • 250 ml Hot Water
  • 1 Ultra Lite Chicken Sachet or Chicken Stock Cube
  • 400 ml Light Coconut Milk
  • 120 g Fresh Spinach

Parmesan Chips

  • 30 g Parmesan cheese


Soup Directions

  • Heat oil in a large pot, add spices and stir to combine for a minute.
  • Add 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.
  • Add the hot water, chicken sachet and coconut milk and cook for another 10 minutes or until vegetable are tender.
  • Add spinach and stir, cook another 2-3 minutes.
  • Blend the soup until smooth.

Parmesan Chips Directions

  • Bake in hot oven for 5-10 minutes or until golden brown.
  • Serve Soup topped with Parmesan Chips.


Carbohydrates: 3.5g | Protein Serves: 0.5
Tried this recipe?Mention @UltraliteProgram or tag #UltraliteKeto!

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