### TranslatedIngredients: 2 teaspoons Extra Virgin Olive Oil,4 cloves Garlic - finely chopped,1 Onion - sliced,1 Green zucchini - cut into 1 inch cubes,1 cup Spinach,6 Whole Black Peppercorns,Salt - to taste,1 tablespoon Coconut Oil,1 teaspoon Cumin powder (Jeera),1 cup Coconut milk,1/2 cup Water,1/4 cup Fried Bread Cubes (Croutons) ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Spinach Coconut Zucchini Soup Recipe, wash and clean the spinach leaves, roughly chop and set aside. In a skillet, heat oil on medium flame, add the garlic and onions and saute for a couple of minutes. To this add the spinach leaves, chopped zucchini, and cook for about two minutes until the spinach wilts down and the zucchini is well cooked. Finally add the peppercorns and salt and turn off the flame. Allow the Spinach Coconut Zucchini Soup mixture to cool and then transfer to a mixer jar. Grind to a smooth paste. In a skillet, heat the coconut oil on medium flame, once hot, add the ground Spinach Coconut Zucchini Soup mixture, cumin powder, coconut milk and water. Bring the Spinach Coconut Zucchini Soup to a brisk boil and turn off the flame.  Check the salt and seasonings and adjust to suit your taste.Serve the Spinach Coconut Zucchini Soup along with Lettuce, Apple And Carrot Salad With Chilli Dressing Recipe and a Cheesy Grilled Sandwich With Smoked Chicken Recipe for a complete meal. 