Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto
Servings
5people
Cook Time
45min
Servings
5people
Cook Time
45min
Instructions
  1. Heat 2 tbsp of olive oil in a large saucepan over medium heat. Add red bell peppers and thai chile. Saute for 4min.
  2. Add cucumber, onion, seafood stock, and coconut milk. Bring soup to boil. Reduce heat to low, partially cover, and simmer gently
  3. Puree soup in small batches in blender (we used our trust nutribullet), and transfer back to saucepan to simmer.
  4. Season soup with sea salt, pepper, and coriander seed. Cool slightly. Cover and chill. Rewarm before serving.
  5. heat 1 tbsp of oil in frying pan. Sprinkle scallops with sea salt, and then sear scallops on both sides (appx 1.5min each side). *Scallops can be replaced with any seafood of choice.
  6. Pour reheated soup in bowls, top with tear of smoked salmon, and garnish with coriander leaf
Plantain Bruschetta with Ginger Pesto
  1. Puree all pesto ingredients in processor. Season with salt and pepper. Cover and refrigerate.
  2. Heat oil in frying pan, and cook plantain slices until brown on both sides.
  3. Spoon pesto onto Plantain slices, garnish with extra basil or dill
Recipe Notes

Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto, via Chef Watson | by @dipyourtoesin

 

 

HDYTI Rating: We’ve awarded this recipe a silver! We actually like our soups a bit spicier, so next batch will see an increase in chilli. Our champion Chef Watson has racked up two silvers and one gold. One more to go…what will it be?

Disclaimer: This post, and the #EatDiverse campaign is sponsored by IBM in partnership with HDYTI. However, all opinions are our own.

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