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Squash soup with coconut milk

Source: http://www.femmeactuelle.fr/cuisine/recipes/entree/courde-soup-in-coco-milk-08594

Vegetarian Vegan Soup Evening
Course: Main course
Preparation: 10 minutes
Cooking: 25 minutes

Instructions

  • 1.   1. Peel the piece of pumpkin, wash it and cut it into cubes. Peel and rinse the potato then cut in large dice.
  • 2.   2. Put the vegetables in a pot, add the crumbled broth and the coconut milk. Cover with water, salt, pepper and bring to a boil.
  • 3.   3. Turn the heat down and let it simmer for about 20 minutes. Mix everything and serve hot.
  • 4.   Tip: just before serving, sprinkle with coconut powder.
  • 5.   Author: Béatrice Vigot Lagandré

Notes

  • Average nutritional value per person Energy 828.42 kJ / 198.10 kCal Fat 11.81 g including saturated 8.98 g Carbohydrates 17.42 g including sugars 1.85 g Fiber 2.59 g Protein 3.44 g Sodium 568.18 mg

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Ingredients for servings

  • 600 g of pumpkin
  • 1 potato
  • 15 cl of coconut milk
  • 1 Bouillon cube
  • 2 croutons
  • salt (according to taste)
  • pepper (according to taste)