Coconut flavoured potato soup with mixed vegetables recipe
Coconut flavoured Potato Soup with Mixed Vegetables recipe
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|1 tsp||sesame seeds, roasted|
|800 g||potatoes, peeled and diced|
|30 g||ginger, grated|
|400 ml||coconut milk|
|1 tsp||instant vegetable stock|
|100 g||carrots, sliced|
|250 g||celery, sliced|
|100 g||brown mushrooms, sliced|
|100 g||snow peas|
In a saucepan heat 1 tablespoon of oil. Sauté the potatoes with ginger and onion for a few minutes. Pour in the coconut milk and the water and bring to a boil. Dissolve the instant stock in the soup. Cook over medium heat for 20 minutes until the potatoes are soft. Purée the soup.
In a pan heat the remaining oil. Fry the mushrooms until slightly golden. Remove and set aside. Add the carrots and the celery and fry until soft, but still a bit firm to the bite. Add the snow peas and fry for 1-2 minutes more. Return the mushrooms. Season with salt and pepper.
Season to taste the soup with salt and turmeric. Add the vegetables to the soup. Serve sprinkled with sesame seeds.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Coconut flavoured potato soup with mixed vegetables recipe
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