2-4 servings; 5 min preparation; 2 h waiting; 15 min cooking.
This recipe is very suitable during the hot summer days. You can eat it warm or cold, according to your preference. Make it in advance, chill it in the fridge and eat it the day after.
This soup is completely vegan, so everyone could enjoy the light zucchini flavor. It is also low on calories, which makes it a good lunch for everyone who wants to cut some calories.
- 1 big zucchini, chopped
- 1 shallot, chopped
- 400 ml water
- 200 ml coconut milk
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh basil, chopped
- 2 tsp lime juice
- 1 tbsp coconut oil
Heat coconut oil over medium heat. Chop the shallot saute it until transparent. Peel and chop the zucchini. Add it to the shallot. Saute for a couple of minutes.
When the color changes, add water and bouillon cube. Cook for 10 min until the zucchini is cooked through.
Add coconut milk and fresh herbs. Blend using a hand-stick mixer. Transfer to a bowl and set in the fridge for two hours or overnight. Enjoy!