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Creamy Orange Vegetable Soup with Coconut Milk

Public
Course: Starter
Preparation time: 15 minutes
Cooking time: 30 minutes
Energy: 154 kcal / serving

Instructions

  • 1.   Peel the vegetables and cut them into large pieces.
    In a pot, sauté the onion without letting it brown.
    Add crushed garlic and minced ginger, and mix everything for one minute.
    Add all the vegetables, soy sauce, salt, pepper, and broth, and bring to a boil.
    Cover the pot partially, reduce the heat, and let it cook for 20 minutes.
    Let it cool for a few minutes, then blend everything finely to obtain a creamy texture.
    Return everything to the pot, add the coconut milk, and cook for an additional 5 minutes.
    Serve with a few fresh coriander leaves.

Ingredients for servings

  • 3 carrots
  • 2 sweet potatoes
  • ½ kg of pumpkin
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon of fresh ginger
  • 2 tablespoon of soy sauce
  • 2 pinch of salt and pepper
  • 100 cl of chicken broth
  • 1 coconut milk

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    154 kcal
    8 %
  • Fat
    0,77 g
    1 %
  • of which saturated
    0,38 g
    2 %
  • Carbohydrates
    26,76 g
    10 %
  • of which sugar
    11,04 g
    12 %
  • Protein
    5,3 g
    11 %
  • Fibers
    4,94 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.