Last week I fought hard not to get sick. Seriously, I had a bit of a sore throat and a bit of headache here and there, but it wasn’t a full blown flu. So in order to keep myself warm and keep the flu further away, I made this healthy and delicious soup.

 

 

Actually, come to think of it, I never made or ate zucchini soup before. So yes, this soup was also a first for that. I diced the zucchini small, bite-sized. I thought of adding a couple of diced carrots too, as I had some at home, but in the end I kept the soup purely as zucchini soup. But you can perfectly add carrots if you like!

 

 

 

The next day after I made the soup, I had the leftover soup lunch, and honestly, it was even tastier! So you can consume the soup happily for many days!

 

 

I adapted this recipe from Irena Macri’s blog with my own changes to it, such as completely ignoring coriander because I utterly hate that thing!!! I don’t know how much this soup helped but in the end I saved myself from a full blown flu and I feel healthy again. In any case, I highly recommend it!
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Ingredients:

 

Difficulty: Easy
(serves 4-6)

 

Printable PDF-recipe (no photos)

 

1 tbsp olive oil
1 large onion, diced
3 garlic cloves, mashed
1 cube vegetable stock* (if you have vegetable stock, use that instead)
2 large zucchinis (about 900 gr. in total before trimming), diced small
7.5 dl (or 3 cups) warm water (or vegetable stock, if you have)
3 dl (or 1 1/4 cups) coconut milk
1 tsp salt
2 tsp turmeric
1 tsp curry powder
a generous pinch of freshly ground black pepper
1 tsp tamari sauce
1 tbsp freshly squeezed lime juice

 

*I used organic “Reformi” vegetable stock cube as I had run out of my homemade vegetable stock.

 

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1. In a large soup pot, put olive oil and warm on medium high heat for about 15-20 seconds. Add onion and sauté for 3-4 minutes, until it is translucent.

 

 

 

 

2. Add garlic and vegetable stock cube if using and continue to sauté for about 2 more minutes.

 

 

 

 

3. Add zucchini and continue to cook while stirring for 1 more minute.

 

 

 

4. Add water (or vegetable stock) and coconut milk. Stir a little.

 

 

 

 

5. Add salt, turmeric, curry powder and black pepper and stir a little.

 

 

 

 

 

 

6. Add tamari sauce and lime juice, stir and cover the lid, leaving it ajar.

 

 

 

 

 

7. When the soup is boiling, let it boil for a couple of minutes then lower the heat to medium low and simmer for about 15-20 minutes, or until zucchinis are well cooked. When the soup is ready, turn off the heat, cover the lid and let it rest for about 10 minutes before serving (unless you want to eat it steaming HOT!). Enjoy it plain or with a nice, crusty bread.