John Myers
Contents
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Ingredients
- 1 piece Sweet potato, about 300 gr.
- 1 piece Potato
- 1 Bit Garlic
- 2 piece Shallots
- 1 piece Ginger, about the size of a walnut
- 400 ml Coconut milk
- 400 ml Vegetable broth
- 400 ml Peanut oil
- 1 small Zucchini
- 1 half Mango
- 1 cl Apple juice
- 1 cl Lemon juice
- Salt
- Black pepper from the mill
- Espelette pepper
Instructions
- Peel the shallot and the garlic, peel the ginger and cut everything into small pieces. Peel and dice the potatoes.
- Heat the peanut oil and briefly sweat the shallots, the garlic and the ginger. Then add the potato pieces and let them start again briefly. Deglaze with the hot vegetable stock and coconut milk and simmer gently on a low heat until the potatoes are soft.
- In the meantime, finely dice the zucchini, halve the mango along the core, turn half over and cut into cubes with a knife. Then press outwards and separate the cubes neatly from the shell.
- When the potatoes are soft, the soup is finely pureed.
- Now add the apple juice, the zucchini and the mangoes, season with salt & pepper and a little lemon juice and briefly bring to the boil again
- Put the finished soup in a soup cup and sprinkle lightly with Espelette pepper ..... enjoy your meal .....
- Basic recipe for my "grainy vegetable broth"
- The recipe has been read, I hope ;-)))) Now I would be very happy if you would also leave a comment. For example, I'm interested in whether you might know something different? whether you liked it the way I cooked it or whether it is not your taste at all, it would be very nice if I could find out, because that's the only way I can improve
Nutrition
Serving: 100gCalories: 11kcalCarbohydrates: 1.7gProtein: 0.3gFat: 0.4g
