Courgette, Coconut & Turmeric Soup | Abel & Cole
Courgette, Coconut & Turmeric Soup
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Prep: 10 mins
Cook: 15 mins
Delicate, creamy courgette and coconut milk balance beautifully with the spicy heat of fresh chilli and ginger in this fragrant soup.
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320 kcal
(per portion)
Ingredients you'll need
  • 1 garlic clove
  • A thumb of turmeric
  • A thumb of ginger
  • 1 chilli
  • 200ml coconut milk
  • 600g courgettes
  • A handful of mint, leaves only
From your kitchen
  • 11/2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 200ml boiling water
Step by step this way
  • 1.

    Peel and finely chop the garlic. Scrape the peel from your turmeric. Finely chop or grate the turmeric. Peel and grate a 1cm thick chunk off the ginger. Finely slice the chilli, discarding the seeds and white bits for less heat.

  • 2.

    Warm a large frying pan or wok over a low heat for 1 min. Add 1 tbsp oil, the garlic, turmeric, ginger and most of the chilli to the pan. Cook for 2 mins, just till softened. Add the coconut milk and 200ml boiling water. Simmer for 5 mins.

  • 3.

    While the coconut milk simmers, coarsely grate the courgettes. Add them to the soup. Simmer for 5 mins to soften the courgettes.

  • 4.

    Add most of the mint leaves to the soup and use a hand-held blender to blend till smooth (or ladle everything into a blender and blitz). If the soup is too thick, add a splash of water or vegetable stock. Taste. Season with salt and pepper, as needed.

  • 5.

    Warm 1/2 tbsp oil in a separate frying pan and add the remaining chilli. Fry for 1-2 mins, aromatic. Use to garnish the soup, along with the remaining mint leaves.

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