Summary

Ingredients

• 600 g potato (s)
• 3 large cucumber (s)
• 400 ml coconut milk
• 800 ml vegetable stock
• some pepper
• some nutmeg

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Instructions

1. 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.
2. 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.
3. When the potatoes are done, puree everything. Add the coconut milk and stir everything well.
4. Then add the cucumber pieces you set aside to the soup. Now season with a little nutmeg, pepper and possibly salt.