Courgette, Coconut & Turmeric Soup
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Prep: 10 mins
Cook: 15 mins
This is a beautiful blend of herbs and spices, which complement each other perfectly. Who knew feeling amazing could taste this good?
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Ingredients you'll need
  • 2 garlic cloves
  • A thumb of turmeric
  • A thumb of ginger
  • 1 chilli
  • A tin of coconut milk
  • 2 courgettes
  • A handful of mint
  • 1 tbsp cumin seeds
From your kitchen
  • A gloss of oil
  • 100-200ml boiling water or stock, if you have some
Step by step this way
  • 1.

    Peel and finely chop the garlic. Scrape the peel from your turmeric. Finely chop or grate it. Peel and grate 1 tsp ginger. Cut two or three thin slices from your chilli, more or less, to taste.

  • 2.

    Heat a dry frying pan over a low heat. Add your cumin seeds and toast for 1 min. Get a large frying pan hot. Add enough oil to just gloss your pan. Tumble the garlic, turmeric, ginger, chilli and cumin seeds in the pan. Cook for a few mins, just till softened. Add your coconut milk. Simmer for a few mins.

  • 3.

    Wash your courgettes. Halve. Use a teaspoon to scoop out the soft, middle seeds (as you would with a cucumber – toss these bits into a salad or nibble them raw). Finely chop or grate the rest of the courgette (the outer, green shell). Add it to the soup. Cook for a min, just to soften.

  • 4.

    Add a handful of mint. Blend till smooth, add a little water or stock, if needed to thin. Taste. Season as needed. Add more mint or ginger, as needed.

  • 5.

    Cut a few more slices from your chilli. Cook in a little hot oil for a moment, just till they’re a little crisp. Use to garnish the soup, along with a few mint leaves.

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