I made this delicious creamy courgette soup today and I thought I’d share it with you. It‘s super yummy and very easy to make. You only need five main ingredients which are, baby courgettes, shallots, garlic, coconut oil and coconut milk. This soup is packed with healthy nutrients such as vitamin C, dietary fiber, vitamin B6 and minerals such as potassium, manganese and healthy fats that come from coconut oil and milk.
Creamy Baby Courgette soup with coconut cream
Ingredients for the soup:
Makes 2 portions
– 5 baby courgettes
– 1 medium shallot
– 1 clove garlic, finely chopped
– 1 tbsp coconut oil (I used Lucy Bee Coconut)
– 1 cup vegetable broth (I used organic reduced salt Marigold Vegan Organic Boullion powder)
– pink salt (I used Profusion Himalayan Rose Pink Crystal Salt)
– 1/2 can full fat coconut milk cream (I used Biona Organic Coconut Milk)
Chop all your vegetables: baby courgette, shallot and garlic. Heat the coconut oil in a pan and add the chopped shallot, lower the temperature and cook gently for about 5 minutes or until you see the shallot starting to brown then add the chopped garlic and cook for another minute or so.
Finally, add the courgette and cook on a medium heat for another 15 minutes. Add the hot vegetable broth then bring to a simmer and cook covered for another 10 to 15 mins.
Meanwhile prepare coconut cream. Refrigerate one can of full fat coconut milk overnight. Carefully scoop out the thick layer of coconut cream and put it into your mixing bowl. With your mixer whip the coconut cream for about 5 minutes or until it becomes fluffy and light.
Once cooked blend the soup with a hand blender. Add pink salt (optional) and pepper. Set aside and serve immediately. Top it with whipped coconut cream and additional toppings such as flaked almonds, chia seeds, mixed dry herbs or chilli flakes.