Spinach And Zucchini Soup
Coming into the colder months, we love any excuse to warm up with a bit of bio-goodness. This beautifully flavoured soup uses the ultimate underdog vegetable - zucchini - as a base alongside potatoes, spinach and leek. A mix of spice with coconut milk plus the addition of our BioCreamy forms a smooth and decadent soup with a lightly spiced and slightly sweet flavour.
Green has never looked so good!
Ingredients
- 1 Pack BioCreamy
- 400g Fresh spinach
- 2 Large zucchinis, cubed
- 2 Medium potatoes, peeled and cubed
- 1 large leek, finely diced
- 1 Green chilli, deseeded and finely diced
- 400g Canned coconut milk
- 240ml Water or vegetable stock
- 2 Tbsp coconut oil
- 1 Tsp mild curry powder
- ½ Tsp ground cumin
- ½ Tsp ground turmeric
- Salt & pepper, to season
Method
- Heat the coconut oil in a large pot.
- Add the onion and spices and sauté until golden.
- Add the leek, potatoes, zucchinis and chilli, then stir together.
- Season with salt & pepper then cover and cook for 5 minutes.
- Add the water (or stock) and the coconut milk then simmer for another 20 minutes or until the potatoes are soft.
- Stir in the spinach until wilted for a further 5 minutes.
- Add half of the BioCreamy into the soup and mix until fully incorporated and melted.
- If you prefer a smoother consistency, mix soup with a stick blender as desired.
- Serve soup with a dollop of the remaining BioCreamy.
Enjoy!