Nutrition Facts
4 servings
4
This recipe for endive, coconut, and curry soup is a delightful choice.
Rinse your endives, remove the stems, and then roughly chop them.
Peel the clove of garlic, cut it in half lengthwise, and remove the sprout.
In a large pot, heat the oil while adding the garlic and spices, then the endives over high heat. Lower the heat and let cook for a few minutes until the endives become tender.
Then pour in the coconut milk and the vegetable broth.
Let simmer covered over low heat for 20 minutes.
Blend the mixture until you achieve a smooth velvety texture. Adjust the seasoning.
Pour into the containers of your choice and garnish with chopped cilantro. Serve immediately and enjoy!
To finish, the tip: this velouté will be perfect served with pumpkin seed crackers.
Rinse your endives, remove the stems, and then roughly chop them.
Peel the clove of garlic, cut it in half lengthwise, and remove the sprout.
In a large pot, heat the oil while adding the garlic and spices, then the endives over high heat. Lower the heat and let cook for a few minutes until the endives become tender.
Then pour in the coconut milk and the vegetable broth.
Let simmer covered over low heat for 20 minutes.
Blend the mixture until you achieve a smooth velvety texture. Adjust the seasoning.
Pour into the containers of your choice and garnish with chopped cilantro. Serve immediately and enjoy!
To finish, the tip: this velouté will be perfect served with pumpkin seed crackers.
4 servings
4
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