Moorish courgette soup from Chantal Voets can be prepared in 20 minutes. You make this dish with Coconut oil & Adapto botanico-mix from Amanprana. This recipe from the Turkish & Maroccan kitchen is delicious as Snack, Appetizer, Lunch & Soup. It also fits perfectly in a Vegetarian, Gluten free, Vegan & Low carbohydrate diet.
Ingredients for moorish courgette soup
- 4 courgettes
- 2 red onions
- extra virgin coconut oil
- 1 tbsp curry
- 1 tbsp ground coriander
- 1 tbsp Ras-el-hanout
- 1 tbsp pesto sauce
- fresh mint
- fresh coriander
- yoghurt (Provamel natural yofu)
Preparation of moorish courgette soupFry the roughly chopped onions and the courgettes in a little coconut oil. Sprinkle the herbs on. Cover the vegetables in stock and let everything cook through a little. Mix everything, together with the fresh mint and coriander. Just before serving stir in the yoghurt, previously seasoned with mint and coriander and a tablespoon of pesto.
Tip from Chantal:
Typical Maroccon spice based on a secret mixture of 30 different herbs and spices, from the most common ones (cumin, piment, coriander, pepper, nutmeg, cinnamon, cardamon, ...) to the most exquisite (rosebuds, indian hemp, ...) Its strong parfum turns quickly into a warm and spicy flavour Raz el Hanout means chef of the highest rank,because in marocco only the the most important person was allowed to make this "secret" mixture according to the rules.
Chantal Voets, co-founder of Amanprana, loves cooking and prefers to share her knowledge, all kinds of facts and inspiration to anyone who wants to know.