Contents
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Ingredients
- 1 bunch Soup greens fresh
- 6 Carrots
- 3 Potatoes
- 1 bunch Parsely
- 1 Onion
- 2 tsp Freshly grated ginger
- 2 Garlic cloves
- 1 Chilli pepper
- 1,5 L Vegetable broth
- 400 ml Coconut milk
- Pepper, salt and sugar
- 1 tsp Creme fraiche Cheese
Instructions
- Wash and peel the soup greens, carrots and potatoes, cut into small cubes and prepare
- Clean and chop the onion, garlic, chilli pepper, parsley, peel and grate the ginger root
- Sauté the onion, garlic, chilli and ginger in a saucepan with oil
- Add the vegetable cubes and sauté everything for a moment
- Deglaze with the broth and simmer for about 20 minutes until the vegetables are soft
- Use a blender to puree the soup until it is nice and creamy
- Now add the coconut milk and simmer again briefly
- Season to taste with salt, pepper and sugar
- Serve with the creme fraiche and the chopped parsley
Nutrition
Serving: 100gCalories: 19kcalCarbohydrates: 0.8gProtein: 0.3gFat: 1.6g