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🍽️ Creamy Vegetable Soup with Coconut and Curry

180 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 5 g ginger
• 2 zucchini
• 1 stalk leek
• 2 carrots
• 2 red bell peppers
• 150 g mushrooms
• 1 tbsp soybean oil
• 500 g broccoli
• 2 tsp green Thai curry paste
• 750 ml vegetable broth
• 400 ml coconut milk (unsweetened)
• 2 stalks lemongrass
• 2 leaves kaffir lime
• salt
• pepper
• light soy sauce

Instructions

1. 1. Peel the garlic and the ginger.
2. 2. Chop the garlic and the ginger very finely.
3. 3. Wash the zucchini.
4. 4. Trim the ends of the zucchini.
5. 5. Cut the zucchini into small cubes.
6. 6. Clean the leek.
7. 7. Wash the leek thoroughly.
8. 8. Slice the leek into thin rings.
9. 9. Peel the carrots.
10. 10. Cut the carrots into small cubes.
11. 11. Wash the bell pepper.
12. 12. Halve the bell pepper.
13. 13. Remove the seeds and the white pith of the bell pepper.
14. 14. Chop the flesh of the bell pepper into small pieces.
15. 15. Brush the mushrooms clean.
16. 16. Halve the mushrooms.
17. 17. Wash the broccoli.
18. 18. Divide the broccoli into small florets.
19. 19. Heat some oil in a large pot over medium heat.
20. 20. Sauté the garlic and the ginger briefly.
21. 21. Add all the prepared vegetables.
22. 22. Sauté the vegetables briefly.
23. 23. Stir in the curry paste.
24. 24. Pour in the vegetable broth.
25. 25. Pour in the coconut milk.
26. 26. Roughly chop the lemongrass.
27. 27. Wash the lime leaves.
28. 28. Shake the lime leaves dry.
29. 29. Add the lemongrass and the lime leaves to the soup.
30. 30. Let everything simmer on low heat for 15 minutes.
31. 31. Season the soup with salt to taste.
32. 32. Season the soup with pepper to taste.
33. 33. Season the soup with soy sauce to taste.
34. 34. Remove the lemongrass from the soup.
35. 35. Remove the lime leaves from the soup.
36. 36. Ladle the finished soup into bowls.
37. 37. Serve the soup.

Nutrition per serving

• kcal: 180
• Protein: 13 g · Fett/Fat: 5 g · Carbs: 21 g