Ingredients with Measurements:
- 2 cups spine gourd, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon vegetable oil
- 1 can coconut milk (14 oz)
- 2 cups vegetable broth
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
2. Add the spine gourd to the pot and sauté for another 5 minutes.
3. Add the vegetable broth, coconut milk, turmeric, cumin, salt, and pepper to the pot. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the spine gourd is tender.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and heat it over low heat until warmed through.
7. Serve the soup hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 18g
- Carbohydrates: 13g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Spine gourd can be substituted with zucchini or yellow squash.
- Vegetable broth can be substituted with chicken or beef broth.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add a can of chickpeas or black beans for added protein.
- Add a teaspoon of curry powder for a spicier flavor.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Be sure to peel the spine gourd before chopping it.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your taste.
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 warmed through.
Presentation ideas:
- Serve the soup in a bowl with a sprig of fresh cilantro on top.
Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the spine gourd thoroughly to avoid any foodborne illnesses.
Food history:
- Spine gourd, also known as chayote, is a vegetable commonly used in Mexican and Latin American cuisine.
Flavor profiles:
- This soup is creamy and savory with a hint of sweetness from the spine gourd.
Serving suggestions:
- Serve the soup as a starter or main dish.
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Region: Thai