If you want to serve an unusual dish for dinner, pay attention to oriental cuisine. Your traditional table is diversified by the Asian-style potato soup, which tastes like an interesting combination of ginger and coconut notes.
It is necessary
-
- 400 g potatoes;
- 3 stalks of leeks;
- 2 large carrots;
- 1 bell pepper;
- 2 onions;
- 300 g brussels sprouts;
- 3-4 cloves of garlic;
- 1 tsp each curry and ground ginger;
- celery root;
- a sprig of cumin;
- 200 g of coconut or pulp;
- 1 protein;
- 1 tbsp. milk;
- salt and pepper.
Instructions
Step 1
Cook the vegetable broth. Place the peeled and halved onion, carrot and celery root in a pot of cold water. A sprig of cumin will add extra flavor. Bring water to a boil, salt, add a few black peppercorns. Boil the broth for at least an hour, periodically skimming off the foam with a slotted spoon. After cooking, remove the vegetables from it, strain the liquid to make it more transparent.
Step 2
Make a coconut mixture. To do this, take coconut flakes or fresh coconut pulp and mix it with milk. It is best to use a mixer. Whisk the whites separately with a little caster sugar. Gently pour the proteins into the coconut mixture. Beat again with a mixer. You should get a relatively homogeneous cream with a few splashes of coconut.
Step 3
Take care of vegetables. Peel the potatoes and cut them into small cubes with a side of not more than 1 cm. Chop the onions and garlic, cut the leek into thin rings. Chop the bell peppers and carrots into strips. Do not mix vegetables before frying.
Step 4
Heat vegetable oil in a skillet. Fry the onions in it for 4-5 minutes. Then add the garlic. Cook for another 2-3 minutes. Pour in potatoes, then carrots, bell peppers. Place the leek last. Salt the whole mixture and add seasoning - ground ginger root and curry powder. Cook food over medium heat for 5 minutes, stirring constantly.
Step 5
Transfer the vegetable mixture to a saucepan. Add about 300 g of coconut mixture there and pour in a liter of previously prepared vegetable broth. Chop up the Brussels sprouts and add them to the soup. Cook the mixture for at least 20 minutes, stirring occasionally. Serve garnished with herbs. A good addition to this sweetish spicy soup is Japanese plum wine, warmed when served to room temperature.
