Quick Zucchini Soup with Coconut Milk and Quinoa, Series 1 Episode 3. Autumn

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro offers a similar texture with added nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats with a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth can be lower in sodium and tailored to taste.

Roughly chop zucchini and add to a pot.

Add enough water to immerse the vegetables.

Add a stock cube and fresh ginger (skin on).

Add one clove of garlic and season with salt and pepper.

Bring the mixture to a boil, then reduce heat and simmer.

Blend the soup using a handheld mixer until consistent.

Add coconut milk and blend again.

Finish with lemon zest before serving.

Top the soup with cooked quinoa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary