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BUTTERNUTSOEP
BUTTERNUSS-KÜRBISSUPPE
SOUPE DE COURGE BUTTERNUT
BUTTERNUT SOUP
4
INGREDIËNTEN
INGRÉDIENTS
ZUTATEN
INGREDIENTS
1 ui
1 blokje groentebouillon
800 g butternut pompoen (in kleine
stukjes gesneden)
2 wortelen
200 ml kokosmelk
800 ml water
op smaak brengen met peper, zout,
look, gember en koriander
afwerken met verse koriander
1 Zwiebel
1 Brühwürfel Gemüsebrühe
800 g Butternuss-Kürbis (in Würfeln)
2 Karotten
200 ml Kokosmilch
800 ml Wasser
Mit Pfeffer, Salz, Knoblauch, Ingwer und
Koriander abschmecken
Mit frischem Koriander verfeinern
1 oignon
1 cube de bouillon de légumes
800 g de courge butternut (en petits
morceaux)
2 carottes
200 ml de lait de coco
800 ml d’eau
Pour l’assaisonnement : du poivre, du sel,
de l’ail, du gingembre et de la coriandre
En dernière touche : de la coriandre fraîche
1 onion
1 tablet vegetable broth
800 g butternut pumpkin (cut into small
pieces)
2 carrots
200 ml coconut milk
800 ml water
season to taste with pepper, salt, garlic,
ginger and coriander
garnish with fresh coriander
EXTRA
SMOOTH
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