Vegetable cream soup with coconut milk
A source of fiber and vitamins, this coconut milk cream soup has a rich flavor and creamy texture. It is beneficial for digestion and supports skin health due to its antioxidants.
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Inventory: Blender
Kitchen: Other
667
Servings: 4 (1 serving ≈ 373 gram)
Digestion time: 3 hour
Cut the pumpkin (400 g), carrot (120 g), onion (80 g), celery (60 g), and garlic (10 g) into small pieces.
In a pot, heat olive oil (20 g), add the vegetables, and cook for 3-4 minutes, stirring.
Pour in water (500 g), add salt, and cook for about 20-25 minutes until the vegetables are soft.
Add coconut milk (300 g), black pepper, and blend the soup with an immersion blender until smooth and creamy.
This is a non-strict keto soup: the pumpkin and carrot provide a gentle sweetness, so keep the portion moderate.
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