Keralan Summer Soup
recipe

A delicious Indian vegetable soup bursting with flavors and colors, spiced up and finished with coconut cream and yogurt.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 2 tbsp oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 1 red chili, chopped
- 1 tsp curry powder
- 1 tsp turmeric
- 2 carrots, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 400 g coconut milk
- 500 ml vegetable broth
- Salt and pepper to taste
- 150 g yogurt
- Fresh coriander for garnish
Instructions:
1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until soft.
2. Add the crushed garlic, grated ginger, and chopped chili. Sauté for a few minutes.
3. Stir in the curry powder and turmeric, mixing well.
4. Add the diced carrots, zucchini, and bell pepper. Pour in the coconut milk and vegetable broth. Stir well.
5. Allow the soup to simmer on low heat for about 15-20 minutes, until the vegetables are tender.
6. Season with salt and pepper.
7. Serve the soup in bowls, adding a dollop of yogurt on top and garnishing with fresh coriander.
Nutritional Information (per serving):
- Energy: 320 kcal
- Protein: 6 g
- Carbohydrates: 25 g
- Fat: 22 g
- Fiber: 4 g

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