Name: Moroccan zucchini soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 1⁄4 piece Onion; 1⁄4 piece Zucchini; 250 ml Chicken stock; 1 Tbsp Coconut milk; 1⁄4 tsp Ras el Hanout

Simone van der Koelen

Blender

Lunch

Appetizer

Paleo

Keto

Vegetarian

Vegan

Moroccan zucchini soup

 Heat a pan over medium heat with a large amount of (coconut) oil. Fry the onion in a glass. 

 Add the ras el hanout for the last 2 minutes and fry. 

 Cut the zucchini into small pieces and fry with the onions. 

 Pour the chicken stock over the vegetables and bring to a slow boil. When the soup is boiling, turn the heat to low and simmer for 15 minutes. 

 Remove the pan from the heat and puree the soup with a hand blender. Stir in the coconut milk and serve immediately. 

Moroccan zucchini soup

Moroccan zucchini soup

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