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Things start getting back to normal after the celebrations and I like the routine of normality.  The weather forecast is very cold for this weekend and this is another quick soup made with fresh and ordinary ingredients found in the kitchen cupboard and making a great big pot provides a healthy snack any time of the day for a cosy weekend indoors.

The flavour of ginger with the zucchini is just wow, and the addition of that bit of coconut milk.  Key is to use fresh vegetables – it makes a difference.

For 4 large portions or 6 smaller ones, you will need:

1kilo zucchini [or the lighter green Maltese marrows]
1 small piece of ginger [skin on if fresh and larger piece if you like a more tangy ginger flavour]
1 garlic clove
1 stock pot [I use Oxo garden vegetables]
small piece of chili [optional]
250ml coconut milk

Ingredients for courgette ginger soup.jpg

Simply wash the zucchini [or marrows] well and remove the end bits.   Chop them roughly large chunks and place in a large saucepan.

Add the garlic clove, ginger, stock pot and chili [leave out if you do not like the extra spice]

Add enough water to immerse the ingredients.

IMG_5154 (2).jpg

Bring to a boil on moderate heat.  Do not allow the water to dry out and keep topping up with water, just enough to keep the ingredients immersed.  Simmer the soup for 15 minutes.  Do not overcook the vegetables [so that you retain the colour, texture, flavour and nutrients].

Remove from heat and place in a food processor to puree to a smooth consistency.

Add the coconut milk and puree again for a few seconds.

Reheat gently but do not bring to a boil.  Serve immediately.

zucchini ginger soup 2 .jpg

Oxo Stock Pots and Stock Cubes are imported, distributed and marketed by George Borg Ltd and are available in all leading supermarkets and stores.

Floriana by night

Floriana by Night, credit instagram.com/intl.fritzphotography

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