Spinach And Zucchini Soup

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!

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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!