Creamy Spinach-Zucchini Soup Recipe

Creamy spinach-zucchini soup

Ingredients

• 1 piece of zucchini
• 130 grams of Edamame beans
• 1 tablespoon of green curry paste Koh Thai
• 100 ml of coconut milk
• 1 tablespoon of coconut oil
• little pepper
• 2 pieces of shallots
• 200 grams of spinach
• 500 ml of water
• little salt

Portions

2 persons

Cooking time

15 minutes

Instructions

1. Boil the water first in an electric kettle. This way it is easier to prepare the recipe within 15 minutes.
2. Put a large pan on the fire and put in the coconut oil.
3. Meanwhile, clean the shallots and cut them into half-moons.
4. Put these in the pan and fry the shallots until they are translucent.
5. Meanwhile, cut the zucchini into cubes.
6. Add the green curry paste as soon as the shallots have turned translucent.
7. Add the water directly, along with the zucchini, the Edamame beans and the spinach.
8. Put a lid on the pan and bring it to the boil and let it simmer for about 5 minutes.
9. Blend the whole with a hand blender to an even soup.
10. Add the coconut milk and season the soup with salt and pepper (because you do not have a stock, you may use some salt).
11. Ready is your creamy spinach courgette soup. Enjoy your meal!

About the creamy spinach-zucchini soup recipe

This creamy spinach-zucchini soup is proof that you can prepare something healthy quickly and that it can also be super tasty

It is really a super-simple recipe. In the picture you can see the ingredients that I used. Only the salt and pepper are not in the picture.

The green curry paste I use is from the Koh Thai brand. I personally think that is a very tasty curry, ideal to give this soup just that extra flavor.