Zucchini cream soup with coconut milk
2 servings
20 minutes
Zucchini cream soup with coconut milk is a delicate and aromatic dish from Pan-Asian cuisine, combining the velvety texture of zucchini with an exotic hint of coconut. The deep flavor is complemented by a light spiciness of garlic and the freshness of mint. This soup is a true harmony of softness and richness, providing a sense of comfort and warmth, while the unexpected shrimp at the bottom of the bowl becomes a pleasant surprise. A lightly grilled baguette adds a crunchy textural contrast. Ideal for a light lunch or dinner, this soup not only delights the taste buds but also fills the body with beneficial nutrients. It can be served as a standalone dish or paired with fresh vegetable appetizers. Its simplicity in preparation makes it accessible, while its elegance is worthy of restaurant level.
1
We cut the zucchini into random pieces.
- Zucchini: 400 g
2
On the grill pan, we sauté shrimp and slices of baguette that have been drizzled with oil.
- Peeled shrimp: 2 pieces
- French baguette: 2 pieces
3
In a saucepan, heat the oil and sauté the garlic until it releases its aroma.
- Coconut oil: 15 ml
- Garlic: 2 cloves
4
We put zucchini in the saucepan and lower the heat.
- Zucchini: 400 g
5
Cook the zucchini until soft (about 10-15 minutes).
6
We puree the cooked zucchini with an immersion blender or a manual masher.
7
Dilute with coconut milk to a pleasant consistency (if a lot of juice has been released during stewing, it can be drained and used for other dishes).
- Coconut milk: 150 ml
8
We add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
9
We serve the ready soup in two bowls, add a shrimp to each (a nice surprise at the bottom!), sprinkle with mint leaves, and place a slice of baguette on the edge of the plate.
- Mint: to taste
- French baguette: 2 pieces
- Peeled shrimp: 2 pieces