Light coconut soup

Ingredients for 3 servings:

• 1 onion(s), red
• 1 garlic clove(s)
• some olive oil
• 4 spring onions
• 4 large tomatoes
• 150 g peas, frozen
• 1 can coconut milk, 400 ml
• 500 ml vegetable stock
• Thyme
• oregano
• salt and pepper
• chili powder
• Coriander powder
• 1 lemon(s), organic, grated peel
• some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

fabulous taste, vegan and soy-free

Peel the onion and garlic clove and finely dice. Wash the spring onions in cold water and slice into rings. Briefly place the tomatoes in boiling water, remove with a slotted spoon, score the stem base with a knife, peel off the skin, and cut into pieces, removing the seeds. Chop the parsley or use frozen parsley. Sweat the onion and garlic in olive oil until translucent. Add the peas and spring onions and continue to sweat until the peas are thawed. Add the tomato pieces. Pour in the coconut milk and vegetable stock. Add 1 teaspoon each of dried thyme and oregano and season with salt, pepper, coriander, and chili powder. Bring to a boil and simmer gently for 15 minutes. Add the lemon zest and a little parsley, and season again to taste. Tip: Spring onions freeze very well when cut raw.