Cream of zucchini soup with curry and coconut milk

Ingredients

for 5 servings

• Zucchini500 g (17.6 oz)
• Coconut milk200 g (7.1 oz)
• Coconut oil20 g (0.7 oz)
• Chicken stock450 g (15.9 oz)
• Curry powder2 g
• Ginger2 g
• Salt2 g

Directions

1. Wash the zucchini and cut them into rounds. Melt the coconut oil in a saucepan over medium heat, add the curry powder and the ginger, then the zucchini, and cook for 5 minutes, stirring.
2. Pour in the chicken stock and simmer for 12 minutes over medium heat, until the zucchini are tender.
3. Add the coconut milk and blitz finely until you have a smooth, fragrant soup.
4. Warm through gently without boiling, season with salt to taste and serve piping hot, with a swirl of coconut milk to decorate.