John Myers
Contents
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Ingredients
- 500 g Hokkaido pumpkin
- 0,5 bunch Soup vegetables
- 50 g Fresh ginger
- 200 ml Coconut milk
- 50 ml Multivitamin juice
- 1 L Broth
Instructions
- Cut the Hokkaido into cubes and cook in 1 liter of stock.
- Dice the soup vegetables and cook them in a separate saucepan. Salt.
- Grate ginger and add to the Hokkaido.
- Puree the Hokkaido soup with a blender.
- Add the cooked vegetables. Add coconut milk and juice and bring to the boil briefly.
Nutrition
Serving: 100gCalories: 43kcalCarbohydrates: 3.7gProtein: 3.9gFat: 1.4g
