Zucchini, spinach and coconut cream

Ingredients (for 2 people):

  • 2 tablespoons coconut oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • A leek
  • A potato
  • A zucchini
  • 1 glass almond drink
  • Almond Breeze
  • 400 ml of coconut milk
  • 150 g spinach
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 slices of bread, diced
  • 5 tablespoons olive oil
  • 1 teaspoon dried garlic, grated
  • 1 teaspoon Provencal herbs
  • 1 teaspoon Spinach Poppy Senukkas

Preparation mode:

  1. To start, you must preheat the oven to 250ยบ C. Then mix the olive oil, garlic and Provencal herbs.
  2. Then add the bread cubes and mix well.
  3. Prepare a baking sheet with baking paper and place the bread dice to brown a little bit until they are crunchy and get some home-made croutons.
  4. On the other hand, to prepare the soup, you have to heat the coconut oil in a large casserole and add the curry and turmeric.
  5. Let the mixture cool for a couple of minutes and then add the chopped leek, potato, zucchini, and chili, with a pinch of salt and pepper.
  6. At this point, you should leave cooking the soup 10 minutes over medium heat. The last ingredients we will add will be
  7. The last ingredients we will add will give you a unique and very special flavor: the almond drinks Almond Breeze and coconut milk.