The lemongrass, coriander and ginger lift this soup with their tangy taste.
Ingredients:
2 small squashes (peeled and cubed),
2 small onions (chopped),
1/2 tsp fresh ginger (grated),
1/2 tsp fresh lemongrass,
1 tsp fresh coriander (chopped),
salt, pepper,
two cans of coconut milk,
butter.
Method
Fry the onion in butter until it is translucent.
Add the squash and cook for a few minutes, ‘sweating’ it with the lid on the pan, over a gentle heat.
Pour in two glasses of water.
Add the ginger and lemongrass, stir and leave the pot to simmer gently for 20 minutes.
Use a blender to achieve a smooth consistency, then return the soup to the pan.
Pour in the coconut milk and cook for a few more minutes.
Serve the soup garnished with coriander.
Hi there,
ReplyDeleteNice site here. I would like to ask your favor. I receievd an invitation campaign from you at linkfromblog.com but there's no complete details there under campaign. How can i see all requirements needed for this invitation.
Please let me know.