Curried-Zucchini-Soup-

You need:

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons curry powder
  • 1/2 cup of small white beans, soaked
  • 1 small sweet potato, skinned and coarsely chopped
  • 5 cups chicken or vegetable broth
  • 6 medium zucchini, ends trimmed and coarsely chopped
  • 1 cup full fat coconut milk
  • Sea salt to taste
  • Extra virgin olive oil (optional)
  • Cilantro, chopped for garnish

To prepare:

  1. In a large pot sauté onion in extra virgin olive oil until softened, about 5 minutes
  2. Add garlic and curry and sauté for another 2 minutes
  3. Add beans, sweet potatoes and broth and bring to a boil
  4. Once the soup starts to boil turn it down and simmer for 45 minutes
  5. Once beans and sweet potatoes are cooked through add zucchini and simmer another 10 minutes
  6. Once zucchini is tender turn stove off and add full fat coconut milk
  7. Using a hand blender, blend soup until smooth. If you do not have a hand blender cool the soup and transfer to a blender to blend
  8. Reheat soup to serve warm
  9. Transfer to bowls and drizzle with extra virgin olive oil and garnish with cilantro.

 

Nanette Achziger is a wellbeing advocate, culinary explorer and author. She graduated from the Institute of Integrative Nutrition where she studied various holistic approaches to health and wellbeing including dietary theories from the top nutrition experts. She is passionate about sharing how easy it is to achieve a general sense of health and wellbeing. Through tips and tools in her blog and her book, Kaizen, she shares ways to create your own self-care rituals, reduce toxic exposure, and to nurture our selves through food, connection and self-love.