Back to Vegetables & Recipes

A zucchini soup of a different color (yellow to be exact)
adapted from Molly O'Neill A Well-Seasoned Appetite
Indian-Spiced Zucchini Coconut Soup

1 tsp. olive oil
1 med. onion, chopped
2 garlic cloves, chopped
4 med. zucchini, diced
1 tsp. cumin
1/2 tsp turmeric
pinch cayenne
1 1/2 tsp salt
pepper
1 1/2 c. low-sodium chicken broth
1/2 c. unsweetened coconut milk
Garnish:
2 tsp. fresh cilantro, chopped
2 tsb. fresh mint, chopped
1/2 tsp. grated orange zest
1 tsp grated unsweetened coconut
Heat oil in a large pot. Saute onion and garlic for 5 min. Add squash and cook for 5 min. more. Add spices, seasoning and broth and coconut milk. Cook
until squash is soft, about 25 min. Puree in food processor. Reheat and serve with garnish of chopped herbs, orange and grated coconut.