Junior chef
Utensils
Apron
Cooking spoon
Knife
Pan
Paring knife
Peeler
Stick blender
Timer
Cutting board
Kitchen scales
Spoon
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Soup
Peel and dice the onion. Peel the squash, cut in half, remove the seeds with a spoon, cut the squash into cubes. Place the coconut oil, curry paste, onion and squash in a pan, sauté. Pour in the stock and coconut milk, simmer the soup over a medium heat for approx. 25 mins., puree.
Vegetables
Peel the carrots, cut into thin strips with the leek. Add the vegetables and edamame to the soup, simmer for approx. 5 mins.
Ramen noodles
Cook the noodles in boiling water for approx. 3 mins., drain.
To assemble
Finely chop the mint. Add the noodles to the soup, season the soup, serve in bowls, garnish with mint.
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