Turmeric Zucchini Soup

Ingredients

• 1 tablespoon coconut oil (olive oil or ghee)
• 1 large onion (diced)
• 1/2 teaspoon sea salt
• 2 medium zucchini (about 500 g / 1 lb, diced into cubes)
• 3 cloves garlic (diced)
• 2 teaspoons turmeric powder
• 1 teaspoon mild curry powder
• 1/4 teaspoon white pepper (black is also okay)
• 1 cup vegetable stock (or water with 1/2 vegetable stock cube)
• 1 cup coconut milk (shake the can of coconut milk well before using)
• 1 teaspoon fish sauce (replace with Tamari for a vegan version)
• Juice of 1/2 small lime (about 2 tablespoons)
• Fresh coriander/cilantro for garnish

Instructions

1. 1

   Heat the ghee or oil in a medium saucepan over medium heat. Add the onion and sauté for 4-5 minutes, stirring a few times, until softened and golden.

2. 2

   Add salt, zucchini and garlic and stir through the onion. Then add the turmeric, curry powder and pepper and stir through a few times to release the aromas.

3. 3

   Add the stock, coconut milk and fish sauce and stir through. Bring to boil, then turn the heat down to low. Cook for 10 minutes, simmering and covered with a lid.

4. 4

   Finally, add the juice of 1/2 lime and stir through. Serve with a few fresh coriander leaves on top.