winter season has just knocked on our doors and this flavorful paprika and zucchini soup is the perfect recipe to welcome winter season.
This soup is ultra creamy, thanks to the use of coconut milk and
will make you feel cozy
and warm even on your toughest days.
now lets talk about the ingredients u will need to make this gorgeous soup in your own kitchen.
INGREDIENTS
red capsicum which is also know as a red bell pepper or paprika, u can use fresh or frozen (no need to thaw before using)
Green zucchini, u can use fresh or frozen (no need to thaw before using)
white or a yellow onion
whole cumin and coriander seeds to achieve that warmth or u can use ground versions of these spices.
full fat coconut milk or u can use lite fat if u prefer but u may need more of it to achieve the same creamy consistency.
CUISINE:FRENCH
COURSE:STARTER
SERVINGS:2 PEOPLE
TOTAL TIME:40MINS
RECIPIE FOR VEGAN PAPRIKA AND ZUCCHINI SOUP
INGREDIENTS
1/2tbsp vegetable oil
1 medium white onion ,chopped
1 medium zucchini, diced
1 medium zucchini, diced
2tsp coriander seeds/1tsp coriander powder
1tsp cumin seeds/1/2tsp cumin powder
salt as per taste
1/4 cup full fat coconut milk
2cups water or as needed
1 medium zucchini, diced, as needed (optional)
INSTRUCTIONS
Heat some vegetable oil into a deep pot on medium heat.
Add your whole spices and toast them for 30 secs.
Add your onion and let that sauté until light golden brown, add some salt at this stage to speed up the cooking process.
Add your paprika and zucchini to the pot with some water and coconut milk.
Let it cook for 20 mins or until all the vegetables are tender.
Puree using an immersion blender and strain again into the pot.
Adjust the consistency with water if needed and serve warm with a drizzle of coconut milk on top. If u want u can also sprinkle this soup with some toasted black sesame seeds and some croutons at the end which is optional.