Asian vegetable soup

Ingredients for 4 servings:

• 1 garlic clove(s)
• 20 g ginger
• 2 zucchinis
• 1 stalk(s) leek
• 2 carrots
• 2 bell peppers
• 150 g mushrooms
• 500 g broccoli
• 1 tbsp oil (soybean oil)
• 2 tsp curry
• ¾ liter vegetable broth
• 200 ml coconut milk
• 2 stalks of lemongrass
• salt and pepper
• Soy sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and chop the garlic and ginger. Divide the broccoli into florets. Slice the carrots, leeks, and zucchini. Dice the bell peppers. Halve or quarter the mushrooms. Sauté the garlic and ginger in the soybean oil. Add the vegetables and mushrooms and sauté briefly. Add the curry, vegetable stock, coconut milk, and lemongrass and simmer for 15 minutes. Season with salt, pepper, and soy sauce. Remove the lemongrass and serve.