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    You are in: Home / Recipes / Winter Vegetable Soup With Coconut Milk & Pear Recipe
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    Winter Vegetable Soup With Coconut Milk & Pear

    Winter Vegetable Soup With Coconut Milk & Pear. Photo by CookGordon

    1/1 Photo of Winter Vegetable Soup With Coconut Milk & Pear

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    CookGordon's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.
    2. 2
      Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.
    3. 3
      Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.
    4. 4
      If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.

    Ratings & Reviews:

    • on September 28, 2011

      45

      Yummy! Family hasn't tried yet but I think it's great. Next time will make a double batch.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Winter Vegetable Soup With Coconut Milk & Pear

    Serving Size: 1 (260 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 187.6
     
    Calories from Fat 59
    31%
    Total Fat 6.6 g
    10%
    Saturated Fat 3.8 g
    19%
    Cholesterol 15.2 mg
    5%
    Sodium 73.8 mg
    3%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 6.9 g
    27%
    Sugars 10.8 g
    43%
    Protein 4.3 g
    8%

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