Patty pan squash and coconut soup
This patty pan squash and coconut soup resembles the flavors of a curry. Also delicious with extra chicken, the fried coconut gives the soup extra texture.
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Ingredients
- 1 large patty pan squash (about 600 gram)
- 1 onion
- 1 teaspoon black peppercorns
- 1 teaspoon turmeric
- 800 ml vegetable or chicken stock
- 200 ml coconut milk
- salt to taste
- small handful of grated coconut
- dash of sunflower or other neutral oil
- optional: parsley for garnish
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