Creamy Zucchini Soup with Marigold and Roasted Bell Pepper

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I love soup. It is so easy to make and the possibilities are endless. Usually, I just stand in my kitchen and intuitively select the ingredients for the soup. However, I always make sure that I have sources of carbohydrates, proteins and vegetables in a meal. This way, I know that my body gets enough of everything it needs. Carbohydrates can be rice, cracker or (sweet potatoes). Sources for proteins are beans, peas or nuts. And vegetables … well, you know what vegetables are, I guess.

There are a lot of experts that advice against carbohydrates. I tried that for many years with the results that I would have munchies on a daily basis. Since I eat enough carbohydrates, I did not only got rid of the munchies, but also lost quite some kilos. I believe that there is nothing wrong with natural carbohydrates (so not packaged sweets from the supermarket) and that my body needs them to function properly. However, you need to find out for yourself what YOUR body needs. And now let’s cook!

Creamy Zucchini Soup
with Marigold and Roasted Bell Pepper


Servings: 4–6 // Prep Time: 20 Minutes // Cook Time: 15 Minutes


Ingredients

3 Zucchini
1 Fennel
1 Onion
2 garlic gloves
1 tablespoon minced ginger
100g coconut cream or 250 ml coconut milk
Salt, pepper, linseed oil, roasted bell pepper powder and dried marigold to garnish.

Optional:
3 tablespoons dried marigold
Roasted dark bread and a green salad as side dish

The roasted bell pepper and dried marigold make this soup a real treat. The distinctive flavor of the roasted bell pepper powder and the mild taste of the marigold really add up and give this soup a special flavor. Therefore, I highly recommend you to add it. You can buy dried marigold in tea shops or organic stores. Marigold makes a very tasty tea with lots of health benefits.

How you can do it:

1. Wash and chop all ingredients
2. Grab a large pot and add the zucchini, fennel, onion, garlic, ginger, coconut cream/coconut milk and dried marigold.
3. Cook for about 15 minutes or until the vegetables are soft.
4. Mix the soup with a hand-held blender or transfer into a blender. Be careful with the latter as the lid can easily blow of due to the heat and pressure.
5. Transfer the soup into bowls. Garnish with Salt, pepper, linseed oil, roasted bell pepper powder and some more dried marigold.
6. This soup goes very well with some roasted bread and a green salad of your choice.
7. Enjoy!

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Always on a quest to try new things. After working on an Australian shrimp boat and cattle station, Nicole decided to follow her heart and left her home country Germany for good to move to the Netherlands. Here she lives with her handsome Dutch guy and explores new ways of living more conscious and responsible. She gets excited about everything that is organic, healthy, fairtrade, waste- and cruelty-free. After eating no meat since more than 10 years, Nicole recently decided to go vegan. She strongly believes that we are happier and healthier, if we live more natural. This is why she will do whatever it takes to give you the best insights on how to live a happy, healthy and responsible life.

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