Coconut and Courgette Soup
Use up your veg with this fresh Coconut and Courgette Soup
This Coconut and Courgette soup is made with coconut milk and plenty of green vegetables. These include courgettes, peppers and leeks. It’s the kind of soup you might fancy when the sun is shining but there’s still a slight chill in the air. It’s fresh, creamy and satisfying.
A few simple steps to deliciousness
You start by browning off the leeks and sweating off the courgettes and peppers. Then you add the coconut milk and let that simmer for a few minutes. Add your spinach and whizz it all up with a handheld blender until you have a smooth soup. Add the peas and lemon then serve with your baked chickpeas and seeds. I’ve shared the full recipe below if you’d like to try it out.
Inspired by one of my favourite cookbooks
I stumbled across this recipe whilst browsing through The Modern Cook’s Year by Anna Jones. I would highly recommend this book to anyone looking for some creative inspiration. Whether that’s from the delicious recipes or stunning food photography & styling. It’s been my go-to book since I bought it a few years ago. The recipe caught my eye with it’s vibrant colour and when I looked at the ingredients I had most of them in since it calls for pretty basic ingredients. With a few swaps and tweaks according to what I had in my kitchen I’m now sharing my interpretation of the fresh and seasonal Anna Jones recipe below for you to try for yourself. Let me know if you give it a go, I’d love to hear what you thought and what your versions of it are like!
Coconut & Courgette Soup
Ingredients
- 1 Courgette Chopped
- 1 Leek Thinly sliced
- 1 Green pepper Chopped
- 225g Spinach
- 150g Frozen peas
- 1 Can of coconut milk
- The zest & juice of 1 lemon
- 1 Can of chickpeas Drained
- 2 tbsp Sunflower seeds for garnishing You can use any seeds
Instructions
- Pre-heat the oven to 200 C. Heat the oil in a large saucepan, add the leek and cook until soft before adding the courgette and peppers. Let the vegetables cook for a few minutes then add the stock and coconut milk. Let this simmer for 10 minutes then add the spinach for one minute then blend the soup with a hand blender.
- Add the peas and place back over the heat for a few minutes until the peas have cooked squeeze the lemon and give it a stir.
- Drain the chickpeas and pour onto a baking sheet with the zest of half a lemon and a generous seasoning of salt and freshly ground pepper. Place in the pre-heated oven at 200°C for 10 minutes or so until golden brown, add the sunflower seeds to the baking sheet for the last 5 minutes for them to toast and turn colour slightly.
- Spoon your soup into bowls, sprinkle with the baked chickpeas and seeds then throw on few chilli flakes if you have them to hand. Enjoy!
You can find more tasty food ideas on my blog. Why not take a look at my Creamy Mushroom Risotto with Peas. For more food ideas you can take check out my Instagram