Contents
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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