Ginger, Celery, and Coconut Milk Soup
⏳ Time
20 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
Ginger, Celery, and Coconut Milk Soup
Ingredients
- Salad Potatoes - 4 pieces
- Celery salt - ¼ piece
- Coconut Milk - 8 fl oz
- Celery stalk - 4 stalks
- Onion - 1 piece
- Turnips - 2 pieces
- Garlic - 3 cloves
- Grated Ginger Root - 0.7 oz
- White Pepper (whole) - to taste
- Salt - to taste
- Olive Oil - 1 fl oz
- Parsley - to taste
- Chicken Broth - 1 qt
- Dried Rosemary - to taste
- Broccoli - 10.6 oz
Step by Step guide
Step 1
Finely chop the vegetables.
Step 2
In a tall saucepan, heat the olive oil. Sauté the finely chopped ginger and garlic. Add the finely chopped onion.
Step 3
When the onion becomes slightly golden, add the potatoes, celery root, broccoli, carrots, and celery stalks. Add ground white pepper, oregano, and salt to taste.
Step 4
After 2–3 minutes, add the chicken broth and simmer on low heat for 5–7 minutes.
Step 5
Add the coconut milk and cook for another 5 minutes. Finally, add the chopped parsley.
Step 6
Remove from heat and blend using an immersion blender.
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