Spicy zucchini and coconut cream soup

Ingredients for 4 servings:

• 1 kg zucchini
• 3 m.-sized potatoes
• 2 garlic cloves
• 1 liter chicken broth
• 150 g cooked ham
• 1 tsp sweet paprika powder
• 1 tsp, leveled curry powder
• 200 ml coconut milk
• Salt
• Saffron threads
• possibly peppercorns, green
• 1 red chili pepper(s)
• herbs, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

velvety and spicy

First, dice the zucchini and peeled potatoes and bring to a boil with 800 ml of chicken stock. In the meantime, peel and press the garlic and add it to the vegetables. After 10-15 minutes of cooking, purée the soup with an immersion blender. Add the coconut milk, curry, and paprika and blend well with the immersion blender. Now add the rest of the stock if you prefer the soup a little thinner. Add the diced ham now. Finally, if you like, you can add a crushed chili pepper, a few threads of saffron, and perhaps a maximum of 1 teaspoon of green peppercorns. Season with salt and sprinkle on some herbs for a nice touch.