Saturday, November 22, 2014

Ginger Corn Soup

  • 800 g sweet corn
  • 5 slices of  fresh ginger
  • 2 big potatoes
  • 1/2 tsp of salt
  • some black pepper
  • 2 dl coconut milk
  1.  Peel and cut potatoes and ginger.
  2. Heat  2 litres of water, add salt and cook sweet corn, ginger and potatos.
  3. Once it is boiling, reduce heat and let it simmer for about 15 minutes, until the corn, ginger and potatoes are soft.
  4. Once they are cooked well, spill out unnecessary water.
  5. Add coconut milk and pepper.
  6.  Puree until smooth.
  7. Enjoy!

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