Mango Ginger Coconut Soup
I try to vary my dining week by throwing in vegetarian-only dishes that still pack a lot of flavor, but give me some of the veggies I may have missed out. I also love using ginger in recipes because of the many health benefits. Trust me, you will feel somehow cleansed after you eat a bowl full of ginger-infused soup and the mango and ginger pairing is superb!
Ingredients
- 1 Mango
- 2 red bell peppers
- 1 shredded carrot
- 1 onion
- 1 cup green beans
- olive oil
- 2 tsp fresh ginger
- 2 basil leaves
- 1 can coconut milk
- 750 ml water
- 1 tsp red pepper flakes (optional)
Directions
- Peel and chop your mango.
- Place mango coconut milk, ginger, salt and basil in a blender and mix until smooth, set aside.
- Shred your carrot and julienne your red bell pepper and onion.
- Heat olive oil in a medium-sized pot and saute the onion red pepper and green beans for five minutes.
- Add your blender mix, carrot and water to the pot.
- Cover your pot and cook for 25 minutes.
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