Coconut vegetable soup


(for 4  people)
800 g Bio Coconut Drink
2 carrots
2  zucchini
2  red peppers
fresh ginger
2 bay leaves
1 teaspoon of turmeric powder
some coconut flakes

Made with


Fry the whole garlic in a large pan or wok with a couple of tablespoons of oil, the bay leaf and the peeled and chopped ginger. Then cut up the peppers and carrots into sticks and add to the pan with a pinch of salt to soften a little. Then remove the courgette seeds, cut them into sticks and add. Then pour in Bio Coconut Drink and bring to a boil over a high heat until the vegetables are tender but not overcooked and there is still some cooking sauce. Add the turmeric and stir. Add the coconut flakes to serve.