Courgette soup recipe with coconut and Chicken Chunks

Courgette soup recipe with coconut and Chicken Chunks

Servings

4

Prep

40 min

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Ingredients

  • 1 box of Chicken Chunks
  • 2 courgettes
  • 1 onion
  • 2 cloves of garlic
  • ½ red chilli pepper
  • 1 inch of fresh ginger
  • juice of half a lime
  • 200 ml of coconut milk
  • ½ litre of vegetable stock
  • 2 tablespoons of grated coconut
  • 5 sprigs of coriander (just the leaves)
  • 4 slices of stale bread
  • 2 tablespoons of curry powder
  • olive oil
  • salt and pepper
  • Serving size 4

    Quantity per portion

    • Energy kcal 237
    • Protein 5.9g
    • Carbohydrates incl. Fibers 27.7g
    • Carbohydrates excl. Fibers 23.8g
    • Sugars 7.1g
    • Fiber 3.9g
    • Fats 12.9g
    • Saturated fats 10.2g
    • Unsaturated fats 1.6g
    • Monounsaturated fats 0.8g
    • Polyunsaturated fat 0.8g
    • Trans fat 0.0g
    • Cholesterol 0mg
    • Sodium 502mg
    • Salt 1.25g
    • Calcium 13%
    • Iron 24%
    • Potassium 15%
    • Vitamin C 49%
    • Vitamin A 9%

Preparation method

  1. Preheat the oven to 180 degrees C.

  2. Chop the courgettes into chunks, slice the onion and dice the garlic.

  3. Remove the seeds from the chilli pepper and cut into strips.

  4. Chop the ginger root.

  5. Place everything in an oven proof dish and add oil. Add salt and pepper and mix.

  6. Roast the vegetables in the oven for 25 to 30 minutes.

  7. Cut the bread into cubes and fry the cubes in three tablespoons of oil.

  8. Put the roasted vegetables in a large sauce pan.

  9. Add the coconut milk and the warm stock.

  10. Boil and blend the soup. Add the lime juice and season with salt and pepper to taste.

  11. Fry the Chicken Chunks in 2 tablespoons of oil until golden brown. Sprinkle with the curry powder and heat through.

  12. Divide the soup over four plates. Add the Chicken Chunks, the coriander leaves, the coconut and the croutons!