Recipe: Corn and Coconut Soup
by Chef Diogo Pereira, Cascade Resort
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Corn and Coconut Soup
Frozen or pre-cooked sweet corn (250 g)
1 Medium diced sweet potato
Sliced leek (white part) (50 g)
Sliced laminated white onion
1 Clove of garlic (crushed without peel)
Fresh coconut flakes (40 gr)
3 Branches coriander - leaves and stems
Half a teaspoon turmeric powder
2 Tablespoons of olive oil
Sea salt (as needed)
Light coconut milk (400 ml)
Vegetable broth or hot water (0.5 l)
In a pan add the oil, onion, leek, crushed garlic and sauté slightly until the vegetables are translucent.
Add the corn, sweet potatoes, stock, coconut milk and season with salt. Then add the turmeric and boil over medium heat for 20 minutes.
Make sure that the potato comes apart with a spoon and add the stems of the broken coriander into small pieces and grind with a blender. Pass through a sieve to obtain a fine cream.
Boil the cream again for 2 minutes and finish decorating with the coconut flakes and coriander leaves.