Creamy Coconut Paprika Zucchini Soup

Heat the vegetable oil (1 tbsp) in a large pot over medium-high heat. Cook the onions (2 quantity) until golden, about 5 minutes. Start 5m timer

Add the garlic cloves (2 quantity) and vegetable bouillon cubes (2 quantity) and stir until the cubes have dissolved and the garlic is fragrant, about 1 - 2 minutes. Start 2m timer

Add the zucchini (1 quantity), red bell peppers (3 quantity), ground coriander (1 tsp), and red bell pepper (0.25 cup). Cook for 4 - 5 minutes. Start 5m timer

Add the water (2 cups), and bring everything to a boil, then reduce to a simmer and partially cover with a lid. Cook for 10 - 15 minutes. Start 15m timer

Add the coconut milk (1.67 cups), let it heat through, then purée the soup with an immersion blender or standing blender until creamy.

Serve, garnish with optional [to_garnish croutons], [to_garnish seed mix], and [to_garnish fresh parsley], and enjoy!