A warming and aromatic soup featuring tender zucchini cooked in coconut milk with turmeric and curry spices, finished with lime juice and fresh coriander.

asian

thai

Nutrition

Provides moderate calories with healthy fats from coconut milk and oil, along with vitamins and antioxidants from turmeric and vegetables.

calories	410 kcal
energy	1716 kJ
protein	6 g
total fat	36 g
saturated fat	29 g
trans fat	0 g
polyunsaturated fat	2 g
monounsaturated fat	4 g
cholesterol	0 mg
carbohydrate	14 g
sugars	9 g
dietary fibre	4 g
sodium	925 mg

*per serving

VegetarianGluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeSugar FreeLow SugarHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnercurrysouplunchvegetarianone potquick & easystovetop

Turmeric Zucchini Soup

Cooked & Loved (Irena Macri)

2

Name: Turmeric Zucchini Soup — Tasty Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 tablespoon Coconut Oil (olive oil or ghee as alternatives); 1 large Onion (diced); 0.5 teaspoon Sea Salt; 2 medium Zucchini (about 500 g / 1 lb, diced into cubes); 3 clove Garlic (diced); 2 teaspoon Turmeric Powder; 1 teaspoon Curry Powder (mild); 0.25 teaspoon White Pepper (black pepper is also okay); 1 cup Vegetable Stock (or water with 1/2 vegetable stock cube); 1 cup Coconut Milk (shake the can well before using); 1 teaspoon Fish Sauce (replace with Tamari for vegan version); 2 tablespoon Lime Juice (from 1/2 small lime); Coriander (fresh, for garnish)

servings

0

per serve

0

minutes

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Ingredients

1 tablespoon Coconut Oil olive oil or ghee as alternatives

1 large Onion diced

0.5 teaspoon Sea Salt

2 medium Zucchini about 500 g / 1 lb, diced into cubes

3 clove Garlic diced

2 teaspoon Turmeric Powder

1 teaspoon Curry Powder mild

0.25 teaspoon White Pepper black pepper is also okay

1 cup Vegetable Stock or water with 1/2 vegetable stock cube

1 cup Coconut Milk shake the can well before using

1 teaspoon Fish Sauce replace with Tamari for vegan version

2 tablespoon Lime Juice from 1/2 small lime

Coriander fresh, for garnish

Equipment

Medium saucepan

Lid

Wooden spoon

Knife

Cutting board

Instructions

Heat the ghee or oil in a medium saucepan over medium heat. Add the onion and sauté for 4-5 minutes, stirring a few times, until softened and golden.

Add salt, zucchini and garlic and stir through the onion. Then add the turmeric, curry powder and pepper and stir through a few times to release the aromas.

Add the stock, coconut milk and fish sauce and stir through. Bring to boil, then turn the heat down to low. Cook for 10 minutes, simmering and covered with a lid.

Finally, add the juice of 1/2 lime and stir through. Serve with a few fresh coriander leaves on top.