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 courgettes, privated of inner seeds and cutted in ticks, then pour in Bio Coconut Drink, bring to a boil over high heat until the vegetables are tender but not overcooked and still with a cooking sauce. Add the turmeric and stir. Serve adding the coconut flakes.