Cooked & Loved · by Irena Macri★ 5.0 (27)
Turmeric Zucchini Soup
NUTRITION · PER SERVING20M COOK
CAL 22%·PRO 15%
CARBS 28G25% OF CAL
7G FIBER15G SUGAR6G OTHER
FAT 36G75% OF CAL
31G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A healing soup of tender zucchini simmered in coconut milk with turmeric and aromatic spices. It's light, warming, and suitable for many dietary preferences.
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Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon coconut oil (olive oil or ghee)
- 1 large onion (diced)
- 1/2 teaspoon sea salt
- 2 medium zucchini (about 500 g / 1 lb, diced into cubes)
- 3 cloves garlic (diced)
- 2 teaspoons turmeric powder
- 1 teaspoon mild curry powder
- 1/4 teaspoon white pepper (black is also okay)
- 1 cup vegetable stock (or water with 1/2 vegetable stock cube)
- 1 cup coconut milk (shake the can of coconut milk well before using)
- 1 teaspoon fish sauce (replace with Tamari for a vegan version)
- Juice of 1/2 small lime (about 2 tablespoons)
- Fresh coriander/cilantro for garnish
At a glance
PER SERVING · TIME 20M
CAL 22%·PRO 15%
CARBS 28G25% OF CAL
7G FIBER15G SUGAR6G OTHER
FAT 36G75% OF CAL
31G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 637mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1219mg
- Calcium
- 99mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 637MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.