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A1d33f2f 7efe 4235 9b6e 34446d10dfa6  2016 10 25 13 18 41
shoveline
shoveline

Cook zucchini in just one cup of vegetable stock, blend it and add just enough almond-milk to make it soupy. Add curry, salt and pepper-flakes. To get it more substantial I added left-over cous-cous from yesterday's post and added spinach. I let the spinach wilt in a drop of olive oil with a small amount of fennel-seeds.