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Courgette Curry Soup with Prunes



200 g onions
2 cloves of garlic
400 g small young courgettes
100 g SUNSWEET prunes
30 g butter
4 teaspoons (Thai) curry powder
30 g flour
600-700 ml vegetable stock
1 tin of coconut milk (400 ml)
250 g wild salmon fillet (without skin)
1-2 tablespoons lime juice


  1. Peel the onions and garlic. Dice the onions. Wash the courgettes, quarter and cut into 0.5 cm thick pieces. Chop the prunes into small pieces.
  2. Heat the butter in a pan. Add the onions and fry for 5 minutes over a moderate heat while stirring until they are transparent, and add the pressed garlic. Put in the courgette and fry for 5 minutes. Stir in the curry powder and flour. Pour in 600 ml vegetable stock and the coconut milk and bring to the boil while stirring. Add the prunes, cover and simmer for 5 minutes over a low heat.
  3. Wash the salmon, pat dry and cut into 0.5 cm wide strips. Add to the soup, cover and simmer for 5 minutes with the heat switched off. If necessary, add a little vegetable stock. Season with salt and lime juice. Serve immediately.

Tip: the recipe is sufficient for 6-8 servings of soup as a starter.

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