This soup is a comforting, nourishing option that pairs well with a big salad for lunch or dinner. Its low-carb and just so happens to be vegan as well. Really could we ask for any more?
I make a batch on Sunday afternoon and store in jars on the fridge for my work week.
Creamy Curried Zucchini Soup
A creamy vegan soup that is simple to make and keeps well in the fridge for a 4 – 5 days. An excellent choice for weekly batch cooking.
- 2 tbsp coconut oil (virgin)
- 1 medium onion (chopped )
- 2 stalks celery (chopped)
- 4 cloves garlic (chopped)
- 1 inch ginger ((more if you like the heat) )
- 1/2 tsp whole dried mustard seeds
- 2 tbsp your fave curry powder ((I use Vij's Masala) )
- 2 medium zucchini (chopped)
- 1 can coconut milk ((Aroy-D brand sells a version with no preservatives or guar gum))
- 4 cups vegetable stock
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Saute onions, garlic, celery and ginger in coconut oil until soft
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Add mustard seeds and curry powder and saute for 1 – 2 minutes
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Add zucchini, vegetable stock, coconut milk and salt to taste
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Simmer on medium to low heat for 40 minutes
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Let the soup cool and use an immersion blender to blend until creamy
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Serve with a squeeze of lime OR a spoon of kimchi for a spicy probiotic rich version