Garlic and coconut milk soup

Garlic and coconut milk soup

The cold is here to stay. This has caused our menu to have changed substantially this last week. Cold dishes have been replaced by hot ones: soups, creams and stews; that help us to tone the body. This garlic coconut milk soup is an example of them.

Garlic is the star of this soup that I invite you to prepare today. What I find interesting about it is the use of coconut milk in the recipe, as well as the combination of spices. It has ginger, parsley, pepper ... so it turns out very aromatic.

Garlic and coconut milk soup
This garlic and coconut milk soup is ideal for toning the body during the winter. Intense, aromatic and light, it is simple but not quick to prepare.

Author
Recipe type: Entrance
Rations: 2

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 26 (13 + 13) garlic cloves
  • 1 tablespoon olive oil
  • 1 spoonful of butter
  • 1 cebolla
  • ¼ teaspoon ground cayenne pepper
  • 2 tablespoons grated fresh ginger
  • ½ teaspoon parsley
  • 2 cups of vegetable broth
  • 180 ml. coconut milk
  • Salt and pepper

Preparation
  1. We preheat the oven to 180ºC.
  2. We place 13 garlic cloves, unpeeled, in a baking dish. Drizzle the garlic with olive oil and cover the dish with aluminum foil.
  3. Bake for 45 minutes, until the garlic cloves are roasted. So, we take out of the oven and let them warm to peel them.
  4. Meanwhile, we melt the butter in a large skillet over medium heat.
  5. We add the onion Julienne, pepper, ginger and parsley and cook 10 minutes until the onion is transparent.
  6. Then we incorporate all the teeth garlic, peeled, and cook 5 more minutes.
  7. Finally, we add the broth vegetables and bring to a boil. We lower the heat and simmer for 20 minutes.
  8. We crush or liquefy all the ingredients for a smooth soup.
  9. Afterwards, we put it back on the fire and we add the coconut milk until the desired texture is achieved. We stir and season.
  10. We serve hot.

 


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