This silky gingered zucchini soup is a creamy and flavorful dish that's perfect for a cozy keto meal. With the warming flavors of ginger and garlic, it's a comforting bowl of soup that's both nourishing and delicious.
Ingredients: 2 tablespoons olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 4 medium zucchinis, chopped. 3 cups vegetable broth. 1/2 cup full-fat coconut milk. Salt and pepper, to taste. Optional garnish: chopped fresh cilantro or parsley, coconut cream, toasted pumpkin seeds.
Instructions: Set the olive oil in a big pot over medium-low heat. When you add the chopped onion, cook for about 5 minutes, or until the onion turns clear. Grate the ginger and mince the garlic into the pot. Cook for another minute or two, until the smell is nice. Put the chopped zucchini in the pot and cook them for 5 to 7 minutes, until they start to get soft. Add the vegetable broth and bring to a boil. Then lower the heat and let it simmer for 10 to 15 minutes, until the zucchinis are soft. Puree the soup until it is smooth and creamy with a regular or immersion blender. Add the coconut milk and season with pepper and salt to taste. You can make the soup the consistency you want by adding more water or vegetable broth. If you want, you can serve the soup hot with chopped fresh parsley or cilantro, a drizzle of coconut cream, and toasted pumpkin seeds on top. This creamy ginger-garlic zucchini soup is a great keto-friendly meal that will warm you up.
Prep Time: 15 minutes
Cook Time: 25 minutes
Gemma Kneale