This is now my new favourite soup. Thank you, Irene, for yet another winner. After having the recipe in my pile of “must cook one day”, I finally got around to making it. It was perfect for the spring weather, and two bowls later I wished I’d made a double batch. It’s easy, delicious, lightly hearty (yes, it’s possible), and apparently very good for you. Although I stuck to the actual ingredients, I tweaked the method a bit – Thermomixing, pureeing, and being un-paleo by adding rice noodles at the end to thicken. Next time I’ll add some cooked salmon, or shredded chicken. I’m going to try not to play with the actual ingredients too much as I don’t want to ruin what is a really lovely flavour. Of course, the addition of coconut milk to anything is a sure way to improve it, so this was always going to be a winner.
Ingredients
- 1 tablespoon ghee (or coconut or olive oil)
- 1 large brown onion, roughly chopped
- ½ teaspoon sea salt
- 500g zucchini, chopped
- 3 cloves garlic, diced
- 2 cms fresh turmeric, chopped
- 1 teaspoon mild curry powder
- ¼ teaspoon white pepper
- 2 teaspoons TM vegetable stock paste
- 1 cup water
- 1 cup coconut milk
- 1 teaspoon fish sauce
- Juice of ½ lemon
Method
- Heat the ghee, add onion and turmeric and sauté for 4-5 minutes until softened.
- Add salt, zucchini and garlic and stir through the onion. Then add curry powder and pepper and stir through a few times to release the aromas.
- Add stock, water, coconut milk and fish sauce and stir through. Simmer for around 15 minutes. Puree until smooth.
- Add lemon juice, toss in some rice noodles, stir, and allow to sit for 10 minute until noodles have softened.
Click here to go to Irene’s Eat Drink Paleo website for more on this recipe.