Spicy zucchini soup

Ingredients for 4 servings:

• 500 g zucchini
• 1 onion(s)
• 1 garlic clove(s)
• 3 cm ginger root, alternatively 1/2 tsp ginger powder
• ½ tsp chili powder, or 1 chili pepper
• 1 tbsp rapeseed oil
• 800 ml vegetable stock
• 200 ml coconut milk, unsweetened
• 1 tbsp soy sauce
• 1 pinch of cayenne pepper
• 1 box of cress
• 4 tsp pumpkin seed oil
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Asian flavor

Wash the zucchini, removing the seeds from larger zucchini, and cut into medium-sized pieces. Dice the onion and garlic, finely grate the ginger. Deseed the chili pepper and finely slice. Heat the rapeseed oil and sauté the onion, garlic, ginger, and chili powder or pepper. Add the zucchini cubes and deglaze with the broth and coconut milk. Add the soy sauce and simmer for about 10 minutes at low heat. Purée the soup in a blender or with an immersion blender and season with salt and cayenne pepper if desired. Trim the cress with scissors, sprinkle it over the soup, and stir in the pumpkin seed oil before serving.