In the kitchen with MyTrela
Creamy courgette soup with coconut and lemon
Courgette fried in coconut oil is cooked in stock and blended. Light coconut milk 6%, lemon juice and zest give the soup its finishing character.
1 serving
Ingredients
Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.
- Courgette600 g
- Coconut oil10 g
- Canned vegetable stock250 g
- Light coconut milk 6%30 g
- Salt1 g
- Lemon juice3 g
- Lemon zest2 g
Preparation
- Trim the courgette ends, remove the seeds and finely dice the remainder.
- Heat coconut oil in a pot and briefly fry the courgette. Add vegetable stock.
- Cook until the courgette softens. Blend the pot contents into a smooth creamy soup.
- Stir in all the measured 30 g light coconut milk 6%. Add the salt, lemon juice and grated lemon zest from the ingredient list.
Total preparation time has not been confirmed.
Nutritional values
Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.
About this recipe
Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.
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