Coming into the colder months, we love any excuse to warm up with a bit of bio-goodness. This beautifully flavoured soup uses the ultimate underdog vegetable - zucchini - as a base alongside potatoes, spinach and leek. A mix of spice with coconut milk plus the addition of our BioCreamy forms a smooth and decadent soup with a lightly spiced and slightly sweet flavour.
Green has never looked so good!
Ingredients
1 Pack BioCreamy
400g Fresh spinach
2 Large zucchinis, cubed
2 Medium potatoes, peeled and cubed
1 large leek, finely diced
1 Green chilli, deseeded and finely diced
400g Canned coconut milk
240ml Water or vegetable stock
2 Tbsp coconut oil
1 Tsp mild curry powder
½ Tsp ground cumin
½ Tsp ground turmeric
Salt & pepper, to season
Method
1) Heat the coconut oil in a large pot.
2) Add the onion and spices and sauté until golden.
3) Add the leek, potatoes, zucchinis and chilli, then stir together.
4) Season with salt & pepper then cover and cook for 5 minutes.
5) Add the water (or stock) and the coconut milk then simmer for another 20 minutes or until the potatoes are soft.
6) Stir in the spinach until wilted for a further 5 minutes.
7) Add half of the BioCreamy into the soup and mix until fully incorporated and melted.
8) If you prefer a smoother consistency, mix soup with a stick blender as desired.
9) Serve soup with a dollop of the remaining BioCreamy.
Enjoy!