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Chinese cabbage, curry and coconut soup with dates

SERVES  4 bowls

Ingredients

4 tbsp. butter
2 tbsp. curry powder
1 onion, in thin rings
½ Chinese cabbage, shredded
15 dates, in thin rings
1 can coconut milk
2 cups vegetable stock
4 small crusty breads for serving
½ cup coconut yoghurt
Fresh coconut
Cress

Method

Heat the butter in a pan and add the curry powder. Cook for 30 seconds and add the onion and cabbage. Sauté until translucent, and add the dates, stock and coconut milk. Bring to a boil, then turn down the heat and simmer for 5 minutes. Season with salt and black pepper. In the meantime, cut off the tops of the breads and take out the inside. Brush with a little olive oil and place in a 180-degree oven for 10 minutes. Make thin slices of the fresh coconut with a vegetable peeler. Serve the soup in the bread bowls, topped with dollops of yoghurt, cress and the coconut slices.

PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS

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