Coconut vegetable soup


(for 4  people)

800 g Bio Coconut Drink
2 medium-small carrots
2 medium zucchini
2 small red peppers
1 piece of fresh ginger
2 bay leaves
1 teaspoon of turmeric powder
1 handful of desiccated coconut flakes

Made with:


Fry the whole garlic in a large pan or in a wok with a couple of tablespoons of oil, the bay leaf and the peeled and chopped ginger. Then add the carrots and the peppers cut into sticks and a pinch of salt, letting them soften a little. Then add the private courgettes inside the seeds and always cut into sticks, then pour in Bio Coconut Drink, boiling over high heat until the vegetables are tender but not overcooked with a cooking sauce. Add the turmeric and stir, then serve and add the coconut flakes.