Vegetable Soup with Coconut Milk

A comforting bowl of vegetables, softened in butter and finished with coconut milk – a Kerala twist on a simple soup.

Tips from the Ruchippura kitchen

• Cut the vegetables small and even so they cook at the same rate.
• Take it off the heat as soon as the coconut milk starts to boil.

Lakshmidevi Nair

Vegetable Soup with Coconut Milk

A light, creamy vegetable soup of beans, carrot, cabbage and peas cooked in butter and finished with coconut milk, pepper and a little cheese.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 3 people

Course: Soup

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 1/2 cup beans finely chopped
• 1/2 cup carrot finely chopped
• 1/4 cup cabbage finely chopped
• 2 tbsp green peas cooked
• 1 tbsp butter
• 1 cup coconut milk
• 1 tsp cheese grated
• pepper powder to garnish
• salt to taste

Method

 

1. Heat the butter in a pan and stir-fry the vegetables for a while.
2. Reduce the heat, add salt, cover and cook for a few minutes.
3. Add 2 cups of water and bring to the boil.
4. Add the peas and coconut milk. When it starts to boil, switch off the heat.
5. Garnish with pepper and grated cheese.