Spinach, Coconut and Zucchini Soup

Spinach, Coconut and Zucchini Soup

Healthy greens soup with aromatic spices, green chilli and parmesan cheese chips.
Course: Main Meals
Cuisine: Soup, Vegetarian
Keyword: egg-free, spinach, zucchini
Servings: 4
Carbohydrates: 3.5g
Protein Serves: 0.5

Ingredients

Soup

  • tbsp Olive oil
  • 1 tsp Curry powder
  • ½ tsp Cumin ground
  • ½ tsp Turmeric powder ground
  • 160 g Leek chopped
  • 200 g Cauliflower chopped
  • 120 g Zucchini chopped
  • 1 Green chilli pod de-seeded, finely chopped
  • 250 ml Water hot
  • 1 Ultra Lite chicken sachet or chicken stock cube
  • 400 ml Coconut milk light
  • 120 g Spinach
  • Salt and pepper to season

Parmesan Chips

  • 30 g Parmesan cheese

Instructions

Soup Directions

  • Heat oil in a large pot, add curry powder, cumin and turmeric spices, and stir to combine for a minute.
  • 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.
  • 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

  • Preheat oven to 180ºC (355ºF). Bake for 5-10 minutes or until golden brown.
  • Serve soup topped with parmesan chips.

Notes

Tip: Makes 4 servings. Store leftover soup in an airtight container in the fridge. 

Nutrition

Carbohydrates: 3.5g | Protein Serves: 0.5
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Healthy greens soup with aromatic spices, green chilli and parmesan cheese chips.

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