Zucchinisoppa with coconut milk
Cooking Time1 h
Ingredients13
DifficultyMedium
This musty squash soup with coconut milk and carrot is spiced with methilöv, which is the good leaves of the buckhorn clover. But parsley or any other fresh herb goes fine as an alternative. Critical sugars get nice at the top. The recipe is also called Uncle Green Coconut!
Categories
Main courseDinnerYields
4ServingsCooking Methods
Mixed
Ingredients
4 servings
- Step: 12 pc yellow bulbs
- Step: 22 pc potatoes
- Step: 31 pc carrot
- Step: 41 pc small zucchini
- Step: 52 msk rap oil
- Step: 61 dl dry white wine
- Step: 71 can coconut milk
- Step: 81 pc vegetable broth
- Step: 94 dl water
- Step: 101/2 dl fine-hacked parsley or 1 msk dried methilöv (bockhorn clover), for 4 servings
- Step: 111 1/2 tsk salt
- Step: 122 krm pepper
- Step: 13150 g sugar peas or 6 purple beans, for 4 servings
Instructions
- Step: 1Scale, share and chop the bulb. Scale potatoes and carrots. Cut potatoes, carrots and zucchini into pieces.
- Step: 2Fresh onions, potatoes and vegetables in the oil about 2 minutes in a large pot.
- Step: 3Add wine, coconut milk, broth dice and water. Cook up and let pet boil under the lid until the potato is soft, about 15 minutes. Add parsley/methilöv and mix the soup smooth with a spell mixer. Spice with salt and pepper.
- Step: 4Stream the sugars or beans thin. Push them over the soup. Serve the soup with a good bread.
Näring
| Calories | 387kcal |
|---|---|
| Carbohydrates | 16g |
| Fat | 31g |
| Protein | 6g |
| Serving Size | 4serving |
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