Creamy Coconut Paprika Zucchini Soup
• Blending fully creates the signature creamy texture without dairy. • Sun-dried bell pepper adds depth and natural sweetness. • Add extra water if a thinner consistency is preferred. Health Benefits: Zucchini and red bell peppers provide fiber, vitamin C, and antioxidants that support immune and metabolic health. Coconut milk contributes healthy fats that support satiety and help with absorption of fat-soluble vitamins. This soup is naturally fiber-rich and supports gut health and blood sugar stability through its combination of vegetables and healthy fats.
1 steps, about 40 minutes
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01Heat vegetable oil in a large pot over medium-high heat. 2. Add onions and sauté for about 5 minutes, until golden and softened. 3. Add garlic and bouillon cubes and cook for 1 to 2 minutes, stirring until fragrant. 4. Add zucchini, red bell peppers, ground coriander, and sun-dried bell pepper. Cook for 4 to 5 minutes. 5. Pour in water and bring to a boil, then reduce heat and simmer for 10 to 15 minutes until vegetables are tender. 6. Stir in coconut milk and heat through for 2 to 3 minutes. 7. Blend the soup using an immersion blender or countertop blender until smooth and creamy. 8. Adjust seasoning if needed and serve warm.
• Blending fully creates the signature creamy texture without dairy. • Sun-dried bell pepper adds depth and natural sweetness. • Add extra water if a thinner consistency is preferred. Health Benefits: Zucchini and red bell peppers provide fiber, vitamin C, and antioxidants that support immune and metabolic health. Coconut milk contributes healthy fats that support satiety and help with absorption of fat-soluble vitamins. This soup is naturally fiber-rich and supports gut health and blood sugar stability through its combination of vegetables and healthy fats.
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