Potato and coconut soup with crisp vegetables

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4 19
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 Carrot (approx. 100 g)
  • 250 g Celery
  • 100 g Mushrooms
  • 2 TEASPOONS Oil
  • 100 g Frozen sugar snap peas
  • 7-10 Tbsp salt, pepper, turmeric
  • 1 TEASPOON Sesame
  • 1 piece(s) (30 g) Ginger
  • 1 Onion
  • 800 g floury potatoes
  • 1 (165 ml) small can of unsweetened coconut milk
  • 1 TABLESPOON Vegetable broth (instant)

Directions

  1. 1

    Peel or clean, wash and chop the carrot and celery. Clean, wash and slice the mushrooms, if necessary.

  2. 2

    Heat 1 tsp. oil in a large pot. Sauté the mushrooms for 4-5 minutes while turning them and take them out. Fry carrot and celery in hot frying fat for about 7 minutes. Fry the frozen mangetouts for the last 3-4 minutes.

  3. 3

    Mushrooms again. Season vegetables with salt and pepper. Take out.

  4. 4

    Roast sesame seeds without fat until light brown, remove. Peel ginger and onion, dice coarsely. Peel, wash and coarsely dice the potatoes. Heat 1 tsp. oil in the pot. Fry ginger, onion and potatoes for about 5 minutes.

  5. 5

    Sprinkle with 1 tsp. turmeric and sauté briefly. Deglaze with coconut milk and 800 ml water, bring to the boil and stir in broth. Simmer covered for about 20 minutes.

  6. 6

    Finely puree the soup with a hand blender. Stir the vegetables into the soup and heat up again briefly. Season to taste with salt, pepper and turmeric. Serve potato soup sprinkled with sesame seeds.

Nutrition Facts

KCAL
260 kcal
CARBS
34 g
FATS
10 g
PROTEINS
7 g