Gluten free | Sugar free | Dairy free | Vegan
Makes 4-5 portions
Why it’s delicious
A smooth and creamy soup that hits all the taste points! This soup is quick to make and perfect for a comforting meal that is packed full of flavour.
Helpful hints and tips
I like to serve this soup as is, but you can also bulk it out by adding prawns, cooked shredded chicken or turkey or firm tofu.
This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
- 2 tbsp Bridget's Sticky Sauce
- 1 medium to large onion, peeled and thinly sliced
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- ½ tsp baking soda
- 650 g (1.4 lb) zucchini, chopped into bite sized chunks
- 120 g spinach leaves, washed and shaken dried
- 1.2 L (2 ½ pints) Kombu Water
- Natural sea salt flakes and freshly ground black pepper
- 100 ml (3.5 fl oz) coconut cream, optional
- Heat a medium to large pot on medium heat with the sticky sauce. Add the onions, fennel and cumin seeds and sit fry for a minute. Add the baking soda and fry for another minute.
- Add the zucchini and cook for 5 minutes, stirring frequently and removing a couple of large serving spoons of the zucchini to use for serving.
- Add the spinach and stir fry for a minute or until the spinach wilts and then pour in enough kombu water to just cover the vegetables. Bring the pot to a simmer and then using a hand-held blender, puree the soup. You can also puree the soup by carefully adding the soup to a blender or food processor and then blending until smooth.
- Heat the blended soup until it simmers again and then taste for flavour, adding salt and pepper to suit. Add the coconut cream if using and taste again for flavour.
- Serve the soup with the reserved zucchini pieces, an extra drizzle of coconut cream and a grinding of black pepper.