Courgette Carrot Ripple Soup With Coconut Recipe

Courgette Carrot Ripple Soup With Coconut Recipes

Ingredients :

900 g courgettes

40 g butter or margarine

50 g onion, peeled and finely grated

575 ml stock

275 ml milk

1-2 level tsp salt

1.5 tbsp cornflour

3 tbsp cold water

4 tbsp carrot purée

6-8 tsp desiccated coconut, lightly toasted under the grill

Method :

Top and tail courgettes. Wash and dry, leave unpeeled and cut into very thin slices. Heat butter or margarine in saucepan. Add onion and fry gently until soft but still very pale in color. Add courgettes, and mix with onions. Cover pan and fry slowly for 10 minutes. Stir from time to time. Pour in stock and milk. Add salt. Bring to boil, lower heat and cover. Simmer over low heat for 20 minutes. Blend to a smooth purée, in about 4 batches, in blender or food processor. Return to pan. Add cornflour mixed with the water. Cook gently until soup comes to the boil and thickens. Simmer 5 minutes. Ladle into bowls and ripple in the heated carrot purée. Sprinkle each serving with coconut.

Serves 4 - 6

Different from run of the mill soups, this one is delicately flavored, not too rich, rippled with carrot purée (I used baby food) and topped with a sprinkling of toasted coconut.

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