Butternut Coconut Soup

Ingredients for two portions

• 1 Cardamom Leave
• 2 Kaffir Lime Leaves
• 1 Butternut squash
• 1 package coconut milk
• Algae Powder Emerald
• Xantana
• Vegetable bouillon
• Pinch of salt

Method

• Add butternut squash, 2 Kaffir Lime Leaves and 1 Cardamom Leaves to a pan with vegetable bouillon
• Let it cook until it’s ready
• Remove the Cardamom Leave
• Add the butternut squash to the thermomixer (you can also use a hand blender)
• Let it mix for 2 minutes
• Pour coconut milk into a pan with some salt
• Add 1 teaspoon of xantana and mix
• Boil it for 10 seconds
• Pour the coconut milk with xantana in a dispenser bottle
• Close the dispenser bottle, add the cartouche of gas and shake it for 20 seconds.
• Pour the soup into a bowl
• Spray the coconut foam on top of the soup
• Sprinkle with Algae Powder Emerald and serve with the Tahoon Crackers (recipe).

Recipe: Eric Miete