Creamy Coconut Paprika Zucchini Soup

🥘 Ingredients

• vegetable oil 1 tbsp
• onions 2
• garlic 2 cloves
• vegetable bouillon cubes 2 cubes
• zucchini 1
• red bell peppers 3
• coriander 1 tsp
• sun-dried bell pepper 30 g
• water 480 ml
• coconut milk 400 ml

1. 1

   Heat vegetable oil in a large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes .
2. 2

   Add garlic and vegetable bouillon cubes and stir until the cubes have dissolved and the garlic is fragrant, about 1-2 minutes.
3. 3

   Add zucchini , red bell peppers , coriander , and sun-dried bell pepper . Cook for 4-5 minutes.
4. 4

   Add water , and bring everything to a boil, then reduce to a simmer and partially cover with a lid. Cook for 10-15 minutes.
5. 5

   Add coconut milk , let it heat through, then purée the soup with an immersion blender or standing blender until creamy.
6. 6

   Serve, garnish, and enjoy!