Description
A warm, creamy soup made with coconut milk, infused with garlic and ginger, and filled with roasted seasonal vegetables.
Ingredients
Units
Scale
- 2 cups chopped vegetables (e.g., baby marrow, butternut, cabbage, onion, green beans)
- Olive oil, for roasting
- Salt and black pepper, to taste
- 1 tablespoon butter
- 1 teaspoon crushed garlic
- 1 teaspoon grated fresh ginger
- 1 can (400ml) coconut milk
- Optional: roasted sweet potatoes, for serving
Instructions
- Preheat the oven to 180°C (350°F).
- Arrange the chopped vegetables on an oven-safe baking tray. Drizzle with olive oil and season with salt and black pepper.
- Roast the vegetables in the oven for about 40 minutes, or until they are soft and slightly caramelized.
- While the vegetables are roasting, melt the butter in a saucepan over medium heat.
- Add the crushed garlic and grated ginger to the saucepan. Sauté for 2-3 minutes until fragrant.
- Pour in the coconut milk and bring to a simmer. Let it simmer gently for about 10 minutes to allow the flavors to meld.
- Once the vegetables are roasted, add them to the saucepan with the coconut milk mixture.
- Simmer the soup for an additional 5 minutes, then blend until smooth if desired.
- Serve hot, optionally with roasted sweet potatoes on the side.
Notes
Use any seasonal vegetables you have on hand. Roasting the vegetables enhances their flavor and adds a lovely caramelization. This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 18
- Carbohydrates: 20
- Fiber: 4
- Protein: 4
- Cholesterol: 10