Informations supplémentaires
25 min.
|
676 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of water to a boil. Peel the corn and cut the cobs in 2. Coarsely chop the onion, the pepper and the cucumber into pieces.
2. Cook the corn
Cook the corn in the boiling water for 8-10 minutes. Drain then rinse under cold water to cool down. Remove the corn kernels from the cob using a knife.
3. Blend into a soup
Add the corn, the cucumber, the pepper, the garlic, the onion (to taste), 200 2P | 398 3P ml of the coconut milk, the tomatoes and half of the cilantro to a blender. Add salt and pepper. Blend everything into a smooth soup. Adjust the seasoning to taste.
4. Plate your dish
Warm up the naan bread in the microwave or in a pan to taste. Serve the soup with the cilantro leaves and the naan bread. Bon appétit!
2unitCorn Cob(s)
200mlCoconut Milk
1unitCilantro
0.5unitWhite Onion(s)
1unitYellow Bell Pepper(s)
1unitLebanese Cucumber(s)
1unitGarlic Clove(s)
2unitNaan Bread
200gMulticolor Cherry Tomatoes
What you need
Pot, Strainer, Blender.
676 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
101g
34%
fat
27g
42%
cholesterol
0mg
fiber
9g
36%
protein
18g
saturated
20g
100%
sodium
457mg
19%
sugar
20g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg