COCONUT & ZUCCHINI VICHYSSOISE
Surabhi Sehgal
My take on Vichyssoise, made with Coconut and Zucchini . Vegan, Glutenfree and delicious.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine French Cuisine, World Cuisine
- 1 Onion finely chopped
- 7-8 Cloves of Garlic finely chopped
- 1 tbsp Olive Oil
- 1 Potato diced
- 1 Cup Zucchini diced
- 1/2 Cup Baby Spinach
- 3 Cups Vegetable Stock
- 2 Cups Coconut Milk
- 1 Cup Leeks chopped
- Salt to taste
- Black Pepper to taste
- 2 Zucchini flowers
- 1 tbsp Tempura flour
- 1 Cup Vegetable Oil
- 1 tsp Almond flakes
- 2 tsp Olive Oil
- Salt to taste
Add Olive Oil to a pot and heat on medium heat
Add Onions and Garlic and sautee until translucent
Add leeks and sautee for 3-4 minutes
Add Zucchini and sautee for another 2-3 minutes
Add the Potatoes, Salt, Pepper and Vegetable Stock
Cover and cook for 12-15 minutes or until the potatoes are cooked through
Remove the pot from the stove, add the spinach leaves and stir for a minute until they wilt. Blend the Soup with a hand blender
Add Coconut Cream, transfer the pot back to the stove and bring to a gentle simmer
To prepare the Garnish:
Add the tempura flour to a bowl along with salt and enough water to make a pancake like batter
Heat Vegetable Oil in a wok until medium hot
Coat the Zucchini flowers in the batter, add to the Oil and cook until crisp
Transfer to a plate lined with paper towel
Transfer the Soup to a serving dish
Top with Olive Oil, fried Zucchini flowers and almond slivers
Keyword Coconut and Zucchini Vichyssoise, Vichyssoise