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Mashed vegetable soup with thyme and coconut cream
The vegetarian main from the booklet — one kettle, deep bowls.
30 minLow budgetCalm water onlyStove / burnerBlender1-Day Cruise Menu booklet
Ingredients for 4 crew
- Tomatoes200 g
- Carrots200 g
- Spring onions140 g
- Mushrooms200 g
- Garlic4 clove
- Coconut cream68 ml
- Green curry paste20 g
- Thyme, fresh20 g
- Rose (red) pepper4 pinch
- Butter32 g
Method
- 1Dice all vegetables to thumb size into one kettle, cover with sparkling water, salt, and cook 10-15 minutes on medium until soft.
- 2Take off the heat and mash with a big fork or blender — careful, it is hot.
- 3Add green curry paste, butter, olive oil, chopped thyme and coconut cream. Stir and heat gently 5-10 minutes.
- 4Chop more thyme and crush red pepper for the topping.
- 5Fill the bowls slowly, garnish with thyme and pepper, decorate with basil. Serve extra spice on the side for those who like it hot.
Chef's notes
- Cooking the whole booklet menu at once? Reserve about a third of the vegetables for this soup.
Galley kit & timing
Prep 20 minCook 20-25 min
Pots, pans & tools
- 3 L kettle
- Blender, or a big fork for mashing
- Sharp knife
- Chopping board — green / vegetables
Serve it in
- Normal-sized soup bowls
- Small dish for extra thyme and crushed pepper
- Soup spoons
Plating & decoration
- ◆Fill the bowls slowly so the rim stays clean.
- ◆Garnish with chopped thyme, crushed rose pepper and basil leaves.
- ◆Put the leftover thyme and pepper on the table — some people like it hot.
Decoration should always be something you can eat — thyme, mint, basil, red pepper.