Potato Soup with Coconut

An unusual soup that will delight you with its uniqueness.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 6 pieces Potatoes, white

  • 4 dl Coconut milk

  • 20 g Ginger, fresh

  • 1 spoon Oil, plant, coconut

  • 1 handful Mint

  • 0.5 dl Alcohol, Wine, White

  • 4 dl Water

  • 0.5 teaspoons Coriander, leaves, fresh

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Peel the potatoes, cut them into smaller cubes, and rinse under running water. Rinse the mint leaves. Set aside a few for garnish and roughly chop the rest. Peel and finely grate the ginger.

  2. Heat a tablespoon of coconut oil in a pot and quickly sauté the ginger, potatoes, and chopped mint. Add white wine and cook until a thick liquid forms. Then pour in the coconut milk and water, and season with pepper, salt, and coriander. Cook for another 20 minutes until the potatoes are tender. Let the soup cool slightly and blend with an immersion blender.

  3. Serve the prepared soup in bowls, garnish with the reserved mint leaves, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 75.23 kcal
  • Fat: 0.81 g
    • Saturated Fat: 0.65 g
  • Carbohydrates: 14.77 g
    • Sugars: 0.97 g
  • Protein: 0.97 g
  • Fiber: 1.94 g

Advice

For the preparation of this soup, it is better to avoid using olive oil as it is too aromatic and can spoil the flavor. Use coconut butter or coconut oil instead. Mint leaves can be substituted with cilantro if desired. The soup can be sprinkled with ground chili before serving.