Lehman's's video: Curried Zucchini Soup

This is a great vegetarian alternative if you're craving curry chicken, or if you have a surplus of zucchinis! This recipe along with many others can be found in our Sapphire Cookbook which is available for purchase in-store and online. 1 Tbsp. coconut oil 1 large onion, diced 1 tsp. sea salt 4 medium zucchini, diced 6 cloves garlic, minced 4 tsp. turmeric 2 tsp. curry powder 2 c. vegetable stock 1 can full-fat coconut milk 2 tsp. fish sauce or soy sauce White rice, cooked Juice of 1 lime Fresh cilantro Heat the oil in a stock pot over medium-high heat. Add onion and sauté until soft. Add salt, zucchini, and garlic. Stir to combine with the onion. Add turmeric and curry. Pour in vegetable stock, coconut milk, and fish/soy sauce. Stir well and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. In slow cooker add rice and gently add soup. Stir until combined. Top with cilantro and lime.