Ingredients with Measurements:
- 2 cups of chopped ivy gourd
- 2 cups of diced potatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of olive oil
- 4 cups of vegetable broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon of coriander
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of paprika
- 1/2 cup of coconut milk
- 2 tablespoons of chopped cilantro
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
2. Add the chopped ivy gourd and diced potatoes to the pot and stir to combine.
3. Add the vegetable broth, salt, black pepper, cumin, coriander, turmeric, and paprika to the pot and stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
5. Using a blender or immersion blender, blend the soup until it is smooth and creamy.
6. Return the soup to the pot and stir in the coconut milk.
7. Heat the soup over low heat until it is warmed through.
8. Serve the soup hot, garnished with chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 190
- Total fat: 8g
- Total carbohydrates: 26g
- Protein: 4g
- Fiber: 4g
Substitutions for ingredients:
- Ivy gourd can be substituted with zucchini or green beans.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add a teaspoon of curry powder for a spicier soup.
- Add a can of chickpeas for extra protein.
- Top the soup with croutons or toasted nuts for added texture.
Tips and tricks:
- Be sure to blend the soup until it is completely smooth for a creamy texture.
- Adjust the seasoning to taste by adding more salt, pepper, or spices as needed.
- Use a high-quality coconut milk for the best flavor.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until it is warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of cilantro on top.
Garnishes:
- Chopped cilantro
- Croutons
- Toasted nuts
Pairings:
- Serve the soup with a side salad or crusty bread.
Suggested side dishes:
- Mixed green salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to wash the ivy gourd and potatoes thoroughly before using them in the soup.
Food history:
- Ivy gourd is a tropical vegetable that is commonly used in Indian and Southeast Asian cuisine.
Flavor profiles:
- The soup has a creamy and slightly sweet flavor from the coconut milk, with a hint of spice from the cumin, coriander, turmeric, and paprika.
Serving suggestions:
- Serve the soup as a light lunch or dinner.
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