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1/1 Photo of Winter Vegetable Soup With Coconut Milk & Pear
Adapted from the Fine Cooking Website. This soup uses canned coconut milk instead of cream. I have used Lite Coconut milk to cut back on the calories. You can also use other vegetables as long as you end up with the approximate measurements here. I have used sweet potatoes and acorn squash and left out the turnip, parsnip and celery root. This is very versatile and very good.
Units: US | Metric
Serving Size: 1 (260 g)
Servings Per Recipe: 6