Ginger, Celery and Coconut Milk Puree Soup
8 servings
20 minutes
Ginger, celery, and coconut milk puree soup is a refined dish of Pan-Asian cuisine that combines a delicate creamy texture with rich aromas of Eastern spices. Ginger adds a slight spiciness and warming note, while coconut milk contributes softness and an exotic aftertaste. Celery, carrots, and broccoli enrich the soup with vitamins and freshness, creating a harmony of flavors. This dish is perfect for cozy evenings and helps boost immunity. It can be served with crispy baguette or herbs to complement the flavor composition. Legend has it that such soups were popular in Eastern countries due to their nourishing properties and ability to warm even on the coldest days. With its simplicity in preparation and rich taste, this soup is an excellent choice for lovers of refined culinary experiments.
1
Chop the vegetables finely.
2
In a high saucepan, heat olive oil. Sauté finely chopped ginger and garlic. Add finely chopped onion.
- Olive oil: 50 ml
- Ginger root: 20 g
- Garlic: 3 cloves
- Onion: 1 piece
3
When the onion turns slightly golden, add potato, celery root, broccoli, carrot, and celery stalk. Add white ground pepper, oregano, and salt to taste.
- Potato: 4 pieces
- Celeriac: 0.3 piece
- Broccoli: 300 g
- Carrot: 2 pieces
- Celery stalk: 4 stems
- Ground white pepper: to taste
- Dried oregano: to taste
- Salt: to taste
4
After 2-3 minutes, add chicken broth and simmer on low heat for 5-7 minutes.
- Chicken broth: 1 l
5
Add coconut milk and cook for another 5 minutes. At the end, add chopped parsley.
- Coconut milk: 250 ml
- Parsley: to taste
6
Remove from heat and blend with a blender.
