Potato, Coconut Milk & Parmesan Soup

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Soups and starters

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its blending shaft and 2-cup chopper attachments.


  • 1 large onion
  • 1 tbsp butter
  • 3 potatoes, about 10 oz., peeled and diced into ½ – ¾ inch
  • 2½ cups vegetable broth
  • 1 cup coconut milk
  • 1/3 cup heavy cream
  • 1 bunch of cilantro, about 1 cup
  • 1 oz. piece of parmesan cheese
  • Salt and pepper, to taste

  1. Chop the onion using Braun’s MultiQuick with 2-cup chopper attachment
  2. Melt butter over medium heat in soup pot. Add chopped onion and sauté until softened, about 5 minutes stirring often. 
  3. Add the potatoes, vegetable broth and coconut milk and cook over medium high heat for 10 to 15 minutes until potatoes are soft.
  4. While soup is cooking, finely chop Parmesan cheese using the cleaned 2-cup chopper attachment. Set aside. 
  5. Add the cream and cilantro to the soup and use Braun’s MultiQuick 7 hand blender with the blending shaft attachment to blend the soup until smooth.
  6. Stir in the Parmesan cheese and season with salt and pepper. Gently reheat to desired temperature.

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