Amandine Geers' recipe for spicy zucchini soup with coriander and lime

Amandine Geers’ recipe for spicy zucchini soup with coriander and lime

1. Cut the zucchini into 1 cm cubes. Sauté them in olive oil.

2. Add crushed garlic, chopped onion, finely chopped tomato, grated ginger and garam masala. Mix well and cover with water. Season with salt and pepper.

Add the juice of half a lime. Cook for 20 minutes over low heat, then add the coconut milk a few minutes before the end.

3. When serving, add chopped coriander and a slice of lime to each plate. This soup is a vegetable-rich starter. You can balance the meal with a nice spread of hummus.

To know: Garam masala gives a warm and slightly spicy flavor that goes very well with the zucchini, which is rather discreet, especially at the beginning of the season. If you want a less spicy mix, turn to mild curries that are easily found in stores or that you can make yourself.

The vegetable tip from Amandine Geers, culinary author

Garam masala is a mixture of spices, like curry. In India, families compose their recipe according to their tastes. I also do it for two reasons: made from whole seeds, the mixture is more fragrant, and it preserves the virtues of the spices. The process is simple. Choose unground spices (coriander, cumin, pepper, cloves, etc.). Toast them in a dry frying pan while stirring to prevent them from burning. The aromas will quickly be released. Reduce the mixture to powder in a mortar or mill. Store away from light. You will find recipes in the literature, but I invite you to create your own mixtures by recycling the remains of jars forgotten in your cupboards.

amandinegeers.fr

Similar Posts