Ginger, Celery, and Coconut Milk Soup
Soups • Pan-Asian
Description
Ginger, Celery, and Coconut Milk Soup
Ingredients
- Salad Potatoes 4 pieces
- Celery salt ¼ piece
- Coconut Milk 10 fl oz
- Celery stalk 4 stalks
- Onion 1 piece
- Turnips 2 pieces
- Garlic 3 cloves
- Grated Ginger Root 0 oz
- White Pepper (whole) to taste
- Salt to taste
- Olive Oil 0 fl oz
- Parsley to taste
- Chicken Broth 0 qt
- Dried Rosemary to taste
- Broccoli 10 oz
Step-by-Step Guide
Step 1
Finely chop the vegetables.
Step 2
In a tall saucepan, heat the olive oil. Sauté the finely chopped ginger and garlic. Add the finely chopped onion.
Step 3
When the onion becomes slightly golden, add the potatoes, celery root, broccoli, carrots, and celery stalks. Add ground white pepper, oregano, and salt to taste.
Step 4
After 2–3 minutes, add the chicken broth and simmer on low heat for 5–7 minutes.
Step 5
Add the coconut milk and cook for another 5 minutes. Finally, add the chopped parsley.
Step 6
Remove from heat and blend using an immersion blender.
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