Ingredients :
- 3 zucchini (3 medium-sized ones weighed 1000g)
- 1 margarine for frying
- 1 dash salt
- 1 dash ground black pepper
- 1 liter vegetable broth
- 1 thyme (a twig will do)
- 300 ml coconut milk
- 12 safran threads
- other dried herbs
- 1 dash basil
- 1 dash oregano
- 1 dash rosemary
- 1 dash parsley
Method :
- Rinse zucchini and lay on chopping board
- Cut off stems and slice any way you like
- Add cooking margarine to frying pan
- Heat skillet and lay zucchini slices in flatly, neatly packed next to eachother
- Let brown, then flip to other side
- Place into pot where you will be continuing adding the rest of the ingredients to
- Salt and pepper them
- Now continue with the other uncooked zucchini in the same way until all are done and in the pot
- Add thyme, other dried herbs and vegetable broth to pot
- Let bubble for 10 minutes on medium heat, you might want to adjust heat during this time and lower it a bit
- Take out twig of thyme, turn heat very low, puree until your vegetable pieces are the size you want them to be in your soup
- Keep on low temperature, add coconut milk
- Now stir or puree until perfect consistency is met
- Taste and add salt and pepper if you"d like; also looks decorative on top of ready-in-bowl soup
- Fill into desired soup bowls or as in my case lunch box containers ;)
- Add a bit of snazzyness and drop two or three threads of safran
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