Der Beitrag Carrot and Coconut Soup with Ginger erschien zuerst auf kitchensplace.
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A creamy and warm carrot and coconut soup is just the thing for cold and wet seasons. But this soup can also be eaten cold in summer when it’s hot outside and you just want to eat something light and refreshing. So whatever the season, my carrot and coconut soup is always good!
The great thing about this carrot and coconut soup is that you only need a few ingredients and the soup is ready in 30 minutes. If you’re basically a soup fan, take a look at mine Soup collection past.
Nutritional information per serving:
Calories: 229 – Protein: 3g – Fat: 15g – Carbs: 20g
Carrot coconut soup with ginger
Ingredients
- 1kg carrots
- 1 can coconut milk
- 1,5l vegetable broth
- 200g potatoes
- 5g ginger
- salt, pepper, garlic
- parsley, fresh
- grain mixture to taste for serving
Directions
- Step 1 Peel the carrots and potatoes, cut into pieces and cook in the vegetable broth at medium temperature for about 20 minutes until soft.
- Step 2 Stir in the coconut milk and chopped ginger and simmer for about 5 minutes. Then, using a blender, finely puree the soup and add a little more water depending on the consistency
- Step 3 Season with salt, pepper and garlic
- Step 4 Finally, serve with fresh parsley and a grain mixture to taste.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Carrot and Coconut Soup with Ginger erschien zuerst auf kitchensplace.
]]>Der Beitrag Asian vegetables in peanut-coconut sauce with rice erschien zuerst auf kitchensplace.
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I love Asian vegetables and especially in this combination with a delicious peanut coconut sauce. The great thing about these Asian vegetables is the variety that is on the plate here. I use fresh mushrooms, zucchini, carrots, peppers and beans, all of which are roasted to a crisp. So the Asian vegetables get their bite later and you have a real taste experience on your plate.
The sauce simply consists of delicious coconut milk that is added directly to the vegetable pan and boiled. Then there is some peanut butter, which dissolves in the sauce and combines wonderfully with the Asian vegetables. I recommend a delicious basmati or jasmine rice with this.
If you are still in the mood for Asian recipes, take a look at mine Recipe collection around.
Nutritional information per serving:
Calories: 582 – Protein: 16g – Fat: 28g – Carbs: 68g
Asian-Vegetables in Peanut-Coconut Sauce with Rice
Ingredients
- 150g rice
- 1 bell bell pepper
- 1 zucchini
- 2 carrots
- 25g French beans
- 150g mushrooms
- 1 clove of garlic
- 1 can coconut milk
- 1 tbsp soy sauce
- 1 tbsp peanut butter
- salt, pepper
- oil for the pan.
Directions
- Step 1 Cut the vegetables into strips and fry them in a deep pan with a little oil until hot. Chop the garlic clove and add it. Sauté the vegetables for 5-10 minutes and then deglaze with a little soy sauce.
- Step 2 Cook the rice according to package instructions.
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Step 3
Add the coconut milk to the vegetables and bring to the boil briefly. Stir in the peanut butter. Season everything with salt and pepper and serve together with the rice.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Asian vegetables in peanut-coconut sauce with rice erschien zuerst auf kitchensplace.
]]>Der Beitrag Sweet potato stew with coconut milk erschien zuerst auf kitchensplace.
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My sweet potato stew with coconut milk is quick and easy to prepare, makes you super full and can be wonderfully warmed up the next day. So if you are looking for a nice meal prep recipe, you have come to the right place.
This sweet potato stew is accompanied by crunchy vegetables; Among them are peppers and kidney beans as well as fresh spinach leaves and rounded off with a little tomato paste and coconut milk results in an aromatic stew that the whole family will enjoy.
If you are looking for more one-pot recipes, have a look in my category “ Soups & stews ” after. I heartily recommend my creamy one Sweet potato soup with carrots .
Nutritional Information per serving
Calories: 290 – Protein: 9g – Fat: 14g – Carbs: 32g
Sweet Potato-Coconut Stew
Ingredients
- 1 sweet potato
- 1 bell bell pepper
- 1 can kidney beans
- 1 can coconut milk, reduced fat
- 1 onion
- 1 clove garlic
- 150g spinach leaves
- 15g tomato paste
- salt, pepper, garlic, curry
- cilantro, fresh.
Directions
- Step 1 Cut sweet potato, bell bell pepper, garlic and onion into cubes and sauté in a pot. Season with salt and pepper. After 5-10 minutes, deglaze with coconut milk and bring to a boil
- Step 2 stir in tomato paste, garlic and curry powder. Add the kidney beans and spinach and let everything reduce
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Step 3
Finely chop the cilantro and add. Set aside some fresh cilantro for serving.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet potato stew with coconut milk erschien zuerst auf kitchensplace.
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