Zucchini-Coconut Soup

Ingredients

• 1 Zucchini
• 250 g Broccoli (0.5 Broccoli)
• 20 g ginger (1 piece)
• 100 g Peeled Potato (1 Peeled Potato; cooked)
• 2 tbsp Coconut oil
• 600 ml Vegetable Broth
• 10 g Mint (0.5 bunch)
• 200 ml coconut milk
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 40 g yogurt (3.5% fat) (4 tbsp)
• 15 g Pumpkin seeds (1 tbsp)
• 3 g Chia seeds (1 tsp)
• 10 g Flax seeds (1 tbsp)

Instructions

1. 1.

   Clean, wash and chop the zucchini and broccoli into small pieces. Peel and chop the ginger. Peel and chop the potato.

2. 2.

   Heat coconut oil in a pot. Sauté the zucchini, broccoli and ginger in it over medium heat for 2 minutes. Add vegetable broth and potato and simmer gently for about 10 minutes.

3. 3.

   Meanwhile, wash mint, shake dry, pluck leaves, set aside a few leaves. Puree the soup with coconut milk and mint. Season with salt, pepper and lemon juice and serve in bowls. Distribute yogurt on the soups and sprinkle with pumpkin seeds, chia and flax seeds. Garnish with reserved mint leaves.