Zucchini and almond flour cream soup

Ingredients for 4 servings:

• 600 g zucchini
• 200 ml coconut milk
• 110 g almond flour
• 1 tsp salt
• 1 tbsp curry powder, hot
• 1 tbsp horseradish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan, GAT-compliant

Thinly slice the zucchini. Place the slices in a saucepan with the coconut milk, salt, and curry powder. Cover and cook over medium heat until the zucchini is tender. Then add the almond flour and blend everything with an immersion blender. Finally, add the horseradish. Note: I use moist almond flour, which is left over from making almond milk (to use up leftover almond flour). If using dry almond flour, you’ll need to add a little water, or if you prefer a more liquid consistency.