This is an Asian twist on the old fashioned zucchini soup my grandmother used to make. A very healthy soup - and with the accompaniments it can be adjusted as per the individuals requirements as they eat!
Add the diced chicken, bacon, onion, garlic, ginger and chilli to large soup pot with a small knob of butter along with the paprika, pepper and nutmeg and brown for four minutes.
Add stock, water, herbs, lemon juice and zest and tomato paste to the pot and stir to combine, add the diced zucchini, broccoli, and cauliflower. Ensure vegetables are just covered with liquid (add more water if required).
Bring to the boil then simmer on low heat for 30 minutes (covered).
Once vegetables are soft – blend contents to a creamy consistency using a stick blender (or food processor).
Add coconut cream to contents and season to taste – simmer for a further 5 minutes then serve.
FOR SIDE ACCOMPANIMENT:
1: Chop spring onion and place in small dish on table.
2: Finely dice red chilli and combine with soy sauce, vinegar and fish sauce. Serve in separate dish on table.
Add accompaniments to soup as per taste preference - as desired
Ok I didn't follow this exactly, but only because I was missing chicken, broccoli and cauliflower, so adapted it accordingly to make more of a zucchini and bacon soup. We all loved it, and want to try it 'by the book' next time. The flavours are brilliant and it's a really adaptable soup, so I'll be coming back to this one a lot. Thanks for a great recipe! - 29 May 2013