Breastfeeding mums need to be careful with the food they have. This recipe is dedicated to them. It’s the recipe for creamy soup made of parsley and pear served with coconut milk. It’s delicate, easy to make - perfect for busy mums.
Ingredients:
1,5-2 l of vegetable broth
400 g parsley root
1 big pear
2 potatoes
2-3 tbsp olive oil
4 tbsp coconut milk
a pinch of nutmeg
salt
black pepper
roasted almond flakes for decoration
Instructions:
Peel and cut the parsley roots, pear and potatoes into cubes. Heat olive oil in the pan and add the veggies and pear. Fry for about 4 minutes while tossing. Then cover the veggies with the broth. Cook over low heat until the veggies are soft.
Blend the soup, season it with nutmeg, salt and pepper. Add coconut milk and cook for about 2-3 minutes. If the soup is too thick add more vegetable broth.
Serve with roasted almond flakes and/or a drop of olive oil. Enjoy!
Etykiety: breastfeeding, english, gluten free, recipes, soup
