Sunday, 25 October 2015

Courgette and coconut milk soup

    Time flies and and I haven't published a new recipe in English for ages!
    Although the desire to publish was always present, I have been more focused on other projects, and therefore have been delaying my veggie blog activities...
  The arrival of Autumn has inspired me. The rain and cooler days, bring this cozy energy and the desire to spend more time at home. With that energy, the idea of an exotic soup to say goodbye to the Summer and welcome the Autumn just came naturally, the season's colors and ingredients were a wonderful inspiration to celebrate and to return to the blog dynamic!
(serves 3 or 4)

1 onion
3 tbsp olive oil
500g yellow courgette
1/2 tsp turmeric powder
1/4  tsp black pepper 
1/2  l water
1 tsp salt
100 gr of yellow peppers
300 ml coconut milk for cooking
fresh coriander
1 pomegranate

Chop the onion and brown in olive oil.
Add turmeric and black pepper. Mix it well and let it cook in low heat for 1 minute.
Add the courgettes cut into small pieces. Engage and add the water.
Bring to a boil and add salt.
Cook over medium heat until tender.


Roast the whole peppers directly on the burner stove for 4-5 minutes and place them in a paper bag to sweat.
After sweating, clean, cut, remove the seeds and add to the soup.
Add the coconut milk, rectify the seasoning, and cook for 3 minutes.
Remove from heat and process well until smooth.
To serve, garnish each bowl with chopped coriander and pomegranate grains.

Bon appétit!
© veggie delicious food, October 2015