Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 1 chilli pepper (s), pitted
- 3 m. Parsnip (s)
- 1 mango (s)
- 2 tablespoon butter
- 1 teaspoon, leveled curry powder
- 150 g tomato (s), passed
- 400 ml coconut milk, unsweetened
- 1 teaspoon vegetable stock, instant
- a bit salt
- some pepper
- 1 teaspoon maple syrup
- some chives
Print Recipe
Pin Recipe Instructions
- Cut the chilli pepper into fine strips. Peel the parsnips and cut into bite-sized sticks. Peel, stone and dice the mango. Heat the butter and sauté the onion, garlic, chilli, parsnips and half of the mango cubes for about 3 minutes. Stir in the curry powder and sauté a little. Pour in the tomatoes, coconut milk and 1/4 liter of hot water and bring to the boil. Stir in the stock powder. Let simmer for 10 minutes.
- Season the soup to taste, distribute the remaining mango cubes over the soup bowls and garnish with chives.
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