Creamy Coconut Courgette Soup
with Fried Gnocchi and Sunflower Seeds
Have you ever eaten gnocchi with soup? We neither and we wondered, why! So our chef Tamara came up with this distinctive combination. Today you will serve a refreshing topping of radishes, mint and sunflower seeds as well as crispy, golden-brown fried gnocchi with a creamy, warming coconut milk soup with courgette. Delicious!
Recipe for 4 portions
1. Prepare broth
Dissolve 1/2 of the broth powder in 500ml hot water.
2. Cut vegetables
Halve courgettes lengthwise and cut each half into 1cm thin slices. Peel and coarsely chop onions and garlic cloves. Halve chili pepper lengthwise, remove seeds and finely chop chili. Pluck off mint leaves and cut them into thin strips. Chop radishes coarsely.
3. Sauté courgette
Heat 2 tablespoons olive oil in a large pot over medium-high. Add courgettes, onions, garlic and chili to taste and sauté for 2 minutes. Season with a generous pinch of salt and cook courgettes covered with a lid until soft, 10–15 minutes. If needed reduce temperature, so that vegetables don't burn.
4. Fry gnocchi
Meanwhile, warm 2 tablespoons olive oil in a large pan over medium-high. Add gnocchi and fry until nicely browned, 6–8 minutes. Season with a generous pinch each of salt and pepper and remove pan from heat.
5. Cook soup
Add coconut milk and prepared broth to softened courgette and stir well. Bring soup to a boil again and let simmer over medium-high heat for 5 minutes. In the meantime, halve and juice the limes.
6. Finish soup
Purée soup using a stick blender and season to taste with salt, pepper and remaining broth powder as needed. Combine sunflower seeds, radishes, mint and 1/2 of the lime juice and season to taste with salt and pepper and more lime juice if you want. Serve soup garnished with the radish topping and the gnocchi to the side. Enjoy!