Creamy zucchini/courgette soup

Our garden is positively bursting with zucchinis/courgettes and so soup was always going to be on the menu this week. I am thrilled with how this turned out - full of flavour and nice and filling. It's always an added bonus when the family love it too. This recipe can be halved if required. 

CREAMY ZUCCHINI/COURGETTE SOUP (Serves 5)

4 small or 2 large white onions (white skin, white flesh)

3 large potatoes

2 tbsp coconut oil

2 tsp sweet paprika (not hot)

1/2 tsp ground cardamom

3 large zucchinis/courgettes (Just over 1kg/2.2lb)

900ml/30 fl oz water

400g/14oz tin pure coconut cream (e.g. Ayam brand)

1. Peel and dice onion and potato

2. Heat oil and spices in a very large, high sided pan or saucepan

3. Cook onion and potato on medium-high heat until slightly coloured 

4. Meanwhile, dice the zucchinis/courgettes. Add them to the pan with water and coconut cream

5. Heat until almost boiling and then gently simmer, stirring occasionally, until potato is tender - around 15 minutes

6. Blend and enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

All ingredients are rated 0 with the following notes;

- Be sure to cut any marks or green spots from potatoes. 

- Coconut oil is highly recommended

- Cardamom is OK in very small amounts

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tip!

🔥 Freeze leftovers in single portions in sandwich sized ziplock bags. Sit the open bag in a small jug to make it easier to add the soup without it tipping over