Dairy Free

Gluten & Grain Free


Egg Free

Nut Free

Low Disaccharide

A perfect, creamy soup for those chilly nights!

Serves: 6-8

Prep time: 20 mins

Cooking time: 30 mins

Slow Cooker: 5-6 hrs

Ingredients

  • 1 bunch celery stalks, roughly chopped
  • 1 large zucchini, roughly chopped
  • 6 spring onions
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground tumeric
  • 3 whole cloves
  • 3 cloves garlic, crushed
  • 1 tsp ginger, grated
  • 1 tsp salt
  • ⅛ tsp pepper
  • 1 lt. vegetable stock
  • 1 lt coconut/almond milk
  • 1 x 400g can coconut cream
  • chopped parsley to garnish

Method

  • Heat oil to medium high in large pan, and add paprika, tumeric, garlic, ginger, salt, pepper and cloves and stir for 2 minutes.
  • Add chopped zucchini, celery and spring onions and stir to brown a little and coat in spices for 10 minutes.
  • Add stock and coconut milk and stir.
  • Simmer for 30 minutes on hotplate OR pour into slow cooker on high for 5 hours or low for 7-8 hours.
  • When cooked, blend with stick blender and stir in coconut cream.
  • Sprinkle with chopped parsley to garnish.

Notes


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