We love making this recipe when we have a lot of leftover vegetables or when we see we're about to run out and change up the recipe. The vegetables on the list are just a suggestion; use whatever you have in the fridge, always keeping in mind that the best thing is what's in season. They always turn out delicious and offer a unique touch thanks to the variety and creativity.
INGREDIENTS:
- 1/2 chopped onion
- 1 stalk of celery, chopped
- 2-3 sliced carrots (peeled if not organic)
- 1 large zucchini, sliced (peeled if not organic)
- 2cm of fresh, peeled ginger
- 1 tablespoon of curry
- 870 ml of bone broth or 300 ml of broth and 570 ml of water
- 250ml of coconut milk
- 2 tablespoons of extra virgin olive oil or coconut oil
- Ground black pepper
- Unrefined sea salt
STEPS:
- In a pot over medium heat, add the coconut oil or virgin olive oil and sauté the onion and celery.
- When they are golden brown, add the ginger and a tablespoon of curry and cook for a couple of minutes.
- Increase the heat and add the zucchini and carrot, broth and/or water, salt, and pepper. Bring to a boil, and once it starts to boil, reduce the heat and cover until the vegetables are soft.
- We blend it with a hand blender and put it back in the pot.
- Add the coconut milk and season with salt and pepper to taste.
- We recommend serving it with a curry seed mix. You can find the recipe on our website.
TIP: If you want a lighter recipe, leave out the coconut milk. If you want a change, you can substitute the ginger and curry powder with other spices like thyme, cumin, or for a more Mediterranean twist with oregano.
