I had so much fun putting this soup together, especially because it contains some of my all time favourite flavours! I am still working my way through an abundance of zucchini, and decided to play around with a different set of ingredients and flavour profile for my soup this time around. When my husband and daughter tried it they said it reminded them of a Curry Laksa broth, to me it was more reminiscent of a Coconut Tom Yum. Either way, it’s yummy and hits the spot when you need something warm and toasty during the fall and winter months!
1 Tbsp coconut oil
2 stalks celery, diced
1 onion, diced
2 cloves garlic, crushed
1 inch piece ginger, grated
1 large zucchini, cubed
⅓ cup ground almonds
4 cups vegetable stock
1 Tbsp ground coriander
1–2 tsp sea salt
4 keffir lime leaves
1 stalk lemongrass, tender parts only
1 can coconut milk
Fresh ground pepper
Chopped fresh cilantro, chili oil and chili flakes (for garnish)
Melt coconut oil over medium heat.
Add and saute celery, onion, garlic and ginger until soft and fragrant.
Add zucchini, ground almonds, vegetable stock, ground coriander and sea salt, cover and simmer for 20 minutes, or until zucchini is soft.
While soup is simmering, grind lemongrass and keffir lime leaves in a spice or coffee grinder until pulverized.
Either wrap the lemongrass and keffir lime leaf pulp in cheesecloth or scoop it into a large tea ball (the one I used is intended for cider) and add to the soup to simmer for an additional 5–10 minutes.
Remove the cheesecloth bundle or tea ball and compost the pulp.
Add coconut milk to the soup and process in a high speed blender or using a hand held immersion blender until smooth.
Add fresh cracked pepper and adjust seasoning to taste, and serve garnished with fresh cilantro, chili flakes and/or chili oil (depending on your preferred level of spice!)