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Indian Soup with Parsnips, Coconut Milk and Mango

5 from 7 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 59 kcal

Ingredients
 

  • 1 Chopped onion
  • 1 Clove of garlic
  • 3 Parsnips
  • 1 Mango
  • 2 tbsp Butter
  • 1 tsp Turmeric
  • 2 tsp Garam Masala
  • 150 g Sieved tomatoes
  • 400 ml Coconut milk
  • 300 ml Vegetable broth
  • Salt
  • Pepper
  • Sugar

Instructions
 

  • Finely dice the onion and garlic.
  • Halve the chili pepper lengthways, remove the seeds and cut finely.
  • Cut the parsnips into small pieces. Cut the mango pulp from the stone and dice.
  • Melt the butter in a saucepan, add onion, garlic, chilli, parsnips and half of the mango and sauté for about 2 minutes. Add turmeric and garam masala and sauté briefly. Pour in the tomatoes, coconut milk and stock and simmer over medium heat.
  • Puree the soup, add the rest of the mango and continue to simmer for a few minutes (I added the second half of the mango later, but also pureed it)
  • Add salt, pepper and sugar to taste. Chop the chives and add - done!

Nutrition

Serving: 100gCalories: 59kcalCarbohydrates: 1.9gProtein: 0.5gFat: 5.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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