Goan Coconut and Vegetable Soup
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Ingredients
- 150 g carrots, diced
- 150 g courgette, diced
- 150 g maris piper potatoes, peeled and diced
- 400 ml coconut milk
- 500 ml vegetable stock
- 1 onion, finely chopped
- 3 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 334 kcal
- Protein
- 4.7 g
- Carbohydrate
- 16.9 g
- of which sugars
- 7.7 g
- Fat
- 27.2 g
- of which saturates
- 18.1 g
- Fibre
- 4.1 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and cook the chopped onion over medium heat for 6 minutes until soft, then add the garlic and ginger and cook for 1 minute.
- 2
Stir in the ground turmeric, then add the carrots, courgette and potatoes.
- 3
Pour in the vegetable stock and coconut milk, bring to the boil, then cover and simmer for 20 minutes until the vegetables are tender.
- 4
Season to taste and scatter with the chopped coriander before serving hot in bowls.
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