Zucchini broccoli curried soup

2 large zucchini or 1 medium to large broccoli, roughly chopped
1 tablespoon oil
1 teaspoon black mustard seeds
1 white onion, roughly chopped
1 Serrano pepper, roughly chopped - optional
10 curry leaves
3 cloves garlic, roughly chopped
1-inch knob ginger, roughly chopped
4 cups vegetable broth
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon cumin powder
¼ teaspoon crushed red pepper flakes, optional
1 cup organic coconut milk, full fat – optional
freshly ground salt and pepper, adjust to taste

1. In a large saucepan, add coconut oil and mustard seeds. Once the seeds begin to splutter, add the onions, curry leaves, green chilies and a pinch of salt.
2. Saute until the onions turn golden and then add garlic and ginger.
3. After a couple minutes, add zucchini/broccoli, stock and a pinch of salt.
4. Bring it to a boil then lower the heat and let it simmer for 20 minutes. Let the mixture cool.
5. Once cool, put it in a blender.
6. Put the blended mixture back into the pot, add spices and mix well.
7. Add coconut milk and bring soup to a low boil.
8. Season with salt and pepper.

Serves 4

Adapted from myheartbeets.