in Soup Recipes

Two-way potato soup with zucchini and coconut milk

updated

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Ingredients for 4 servings:

  • 4 large potatoes
  • 1 thick sweet potato(s)
  • 1 large zucchini
  • 2 ½ liters vegetable broth
  • 1 can coconut milk
  • some ginger powder or freshly grated ginger
  • Salt
  • Soy sauce

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Simple and vegan

Dice the potatoes, sweet potato, and zucchini and cook in the vegetable broth until soft. The vegetables should be covered. Then puree the soup. Pour in the coconut milk and bring to a boil briefly. Season with salt and ginger. If you like it a little spicier, you can also add a little soy sauce before serving. Enjoy!

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Written by John Myers

Professional Chef with 29 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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