Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 cups coconut milk
- 2 cups sweet potatoes, peeled and diced
- 2 cups carrots, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup red bell pepper, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lime
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Cutting board
- Knife
- Measuring spoons
- Grater
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic and sauté for 3 minutes.
3. Add the ginger, curry powder, turmeric, cumin, coriander, black pepper, and cayenne pepper and cook for 1 minute.
4. Add the vegetable broth, coconut milk, sweet potatoes, carrots, green beans, and red bell pepper.
5. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
6. Add the cilantro, parsley, and lime juice and cook for an additional 5 minutes.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium-high heat
Serving Size: 4-6
Nutritional Information (per serving):
Calories: 220
Fat: 12g
Carbohydrates: 25g
Protein: 4g
Substitutions for Ingredients:
- Olive oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken broth or beef broth.
- Coconut milk can be substituted with almond milk or oat milk.
- Sweet potatoes can be substituted with white potatoes.
- Carrots can be substituted with parsnips.
- Green beans can be substituted with snow peas.
- Red bell pepper can be substituted with yellow bell pepper.
Variations:
- Add 1 cup of cooked chickpeas for added protein.
- Add 1 cup of cooked quinoa for added fiber.
- Add 1 cup of cooked rice for added carbohydrates.
Tips and Tricks:
- For a thicker soup, mash some of the vegetables with a potato masher.
- For a spicier soup, add more cayenne pepper.
- For a creamier soup, add more coconut milk.
Storage Instructions:
Ugoy-Ugoy Soup can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Ugoy-Ugoy Soup can be reheated in a pot over medium heat until heated through.
Presentation Ideas:
Ugoy-Ugoy Soup can be served in individual bowls with a dollop of sour cream and a sprinkle of freshly chopped parsley.
Garnishes:
- Sour cream
- Freshly chopped parsley
Pairings:
Ugoy-Ugoy Soup pairs well with a side of steamed rice or a fresh green salad.
Suggested Side Dishes:
- Steamed rice
- Fresh green salad
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or coconut milk.
- If the soup is too thin, simmer for an additional 5 minutes.
Food Safety Advice:
Always store cooked food in an airtight container in the refrigerator and consume within 5 days.
Food History:
Ugoy-Ugoy Soup is a traditional Filipino soup that is often served during special occasions.
Flavor Profiles:
Ugoy-Ugoy Soup has a savory flavor with hints of sweetness from the coconut milk and vegetables.
Serving Suggestions:
Ugoy-Ugoy Soup can be served as a main course or as a side dish.
Related Categories
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Region: Philippine