IMBB #19 – Vegan Cooking – Kabocha Squash Fusion Soup

Dieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert

This month’s IMBB event is hosted by Becks & Posh, featuring vegan cuisine. While, as an ex-vegetarian, vegan is not my preferred style of cooking, I do eat a lot of vegan meals without thinking about them or considering them especially „vegan“. Thank you for the idea of cooking decidedly different : !

For this event I was planning to make fabulous veggie sushi, which – unfortunately – turned out less than fabulous because I got the wrong kind of nori leaves. So I grabbed the latest addition to my cookbook shelf – Anita Loh-Yien Lau’s „Asian Greens“ – and found lots of lovely ideas… my entry is slightly adapted from a recipe for Squash Coconut Soup.

Kabocha Squash, Coconut & Curry Soup with Bok Choy

The soup turned out to be a rather economical dish, since you don’t need much of the ingredients – a piece of leftover kabocha or hokkaido squash, some green scallion tops, a bunch of bok choy and a few staples…

  • 1 onion, thin half slices
  • some vegetable oil
  • about 10 oz of kabocha squash, (peeled and) cubed
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • salt & pepper
  • 1 teaspoon curry powder
  • 1 large bunch or stalk of bok choy
  • 1-2 handfuls of chopped scallion green

Heat the oil in a large pan and add the onion. Fry until golden brown, now add the squash cubes. Sauté for a few minutes, then add the veggie stock and let simmer for 15 minutes or until the squass cubes are tender. Season with salt & pepper, pour in the coconut milk & season with salt & pepper & curry. If you want a very creamy soup, you might ladle out some of the soup into a blender and puree, then return the puree back to the pan.

Just before you serve the soup, slice the bok choy and stir in into the soup. When the bok choy is heated through, add the scallion greens and serve.

What I really like about this soup is the contrast of sweet & creamy squash and fresh and crisp bok choy. My BF liked the soup, too. The only problem now is, I have three quarters of the kabocha left… maybe I’ll use it for kabocha „hash browns“. 🙂

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2 Antworten

  1. sam sagt:

    Oh – the coconut has appeared at last in a recipe, hooray. I think it is one of those special vegetable-based ingredients like nuts and oil that can elevate vegan food to something that has great unexpected depth and creaminess. This soup sounds superb. Since I have just returned from a vacation in Fiji where the cocunuts were plentiful (I was lucky not to be killed by one falling on my head), I think I am about to go through a mini coconut phase and therefore this recipe could prove very useful.

    Thank you so much for entering IMBB 19!
    ~Sam

  1. 28. September 2010

    […] Kürbissuppe mit Kokosmilch, Curry und Bok Choy (Englisch) […]

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