Cucumber, Potato and Coconut Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 600 g potato (s)
- 3 large cucumber (s)
- 400 ml coconut milk
- 800 ml vegetable stock
- some pepper
- some nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and 2 cucumbers. Halve the 2 cucumbers and scrape out the seeds with a spoon. Cut the cucumber and potato into small pieces and cook in the vegetable stock for 15 to 20 minutes.
- While everything is boiling, cut the last cucumber in half and scrape out the seeds with a spoon. Cut into small pieces and set aside.
- When the potatoes are done, puree everything. Add the coconut milk and stir everything well.
- Then add the cucumber pieces you set aside to the soup. Now season with a little nutmeg, pepper and possibly salt.
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