A creamy, rich soup made with fresh zucchini and avocado for a creamy texture. Fragrant onions and garlic sautéed in ghee create a rich base for this soup, while coconut milk adds a soft, exotic twist.
Serve it with fried shrimp, crunchy sunflower and pumpkin seeds, and finish this culinary delight with a drizzle of truffle oil for a truly gourmet experience.
Ingredients
✔️ zucchini (zucchini) - 3 pcs.
✔️ avocado - 2 pcs.
✔️ onion - 2 small
✔️ garlic - 4 cloves
✔️ coconut milk - 200 g
✔️ GHI oil - 1 tbsp. l.
✔️ salt, spices to taste
For serving
✔️ fried shrimp - 5-6 pcs.
✔️ sunflower and pumpkin seeds - 1 tbsp.
✔️ truffle oil
Preparation
Finely chop the onion and garlic and sauté in oil.
Wash the zucchini and chop coarsely, add to the onion and simmer under a closed lid for 15-20 minutes.
Add avocado halves, break up and blend with an immersion blender or in a blender bowl.
Pour the soup into a saucepan, add coconut milk, salt and spices, bring to a boil and simmer for literally 5 minutes.
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