Spinach, Coconut and Zucchini Soup
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.7 (20)

Spinach, Coconut and Zucchini Soup

NUTRITION · PER SERVING30M COOK
CAL 62%·PRO 60%
CARBS 228G73% OF CAL
9G FIBER2G SUGAR216G OTHER
FAT 17G12% OF CAL
10G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A green soup packed with spinach, zucchini, and coconut milk with curry spices. Creamy and satisfying.

mainsoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1-2 tbsp coconut oil or vegetable oil
  • 1 tsp mild curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 large leek (topped and tailed, finely diced)
  • 1 medium potato (such as Maris piper, peeled and cubed)
  • 1 large courgette (zucchini, cubed)
  • 1 green chilli (deseeded and finely diced)
  • 240 ml | 1 cup hot vegetable stock (I used a Kallo cube)
  • 1 x 400g | 14oz can light coconut milk
  • 100-200 g | 3.5-7oz fresh spinach
  • salt and pepper to season
  • ––––––
  • 4 slices stale ciabatta (cubed)
  • 1-2 tbsp olive oil
  • 1/2 tsp garlic granules
  • 1/2 tsp dried herbs (I used Herbs de Provence)
  • handful crisp spinach leaves to garnish
PREP
5M
SODIUM
2428MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.