Butternut Coconut Soup

Ingredients and Method

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


  • 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

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