Our zucchini plants are gettin’ bigger and bigger and we love to use zucchini for cooking. And we use the bigger ones for soups. Here is a new recipe called “Asian Summer Zucchini Soup”. You don´t need much ingredients and time to prepare it. It is 100 % vegan, gluten and lactose free!
Heat oil in a bowl and fry onions, garlic, chilis and green curry paste for 1 minute. Add palm sugar.
Deglaze with veggie stock and bring to a simmer.
Add coconut milk the zucchini and potato dice. Simmer for 15 minutes.
Season with soy sauce. Purée soup and serve with fresh coriander leaves.