ZUCCHINI AND COCONUT SOUP WITH CORIANDER

lunch

gluten-free

summer & autumn

Ingredients

Makes 2 serves

Time 15 minutes

1 tsp coconut oil

1 large pinch of cumin seeds

1 small white onion, cut into rings

300 g (10 oz) zucchini (courgettes), sliced

10 peppercorns

3 tsp coconut cream

2 pinches of ground cardamom

1 pinch of cumin powder

sea salt

TO SERVE

finely sliced red onion

fresh coriander (cilantro) leaves

Method

Heat the coconut oil in a deep frying pan and slowly fry the cumin seeds. Add the onion and fry until translucent. Stir in the zucchini. Add the peppercorns and 2 cups (500 ml) of water and bring to the boil. Cover and simmer for 10 minutes over low heat. Turn off the heat when the zucchini is soft.

Add the coconut cream, cardamom, ground cumin and sea salt to taste. Put everything in a blender and mix to a creamy soup.

Garnish with the finely sliced onion and fresh coriander to serve.