John Myers
Colorful Vegetable Soup, Asian
The perfect colorful vegetable soup, asian recipe with a picture and simple step-by-step instructions.
- 6 piece Carrots
- 0,5 piece Leek
- 0,25 piece Celery
- 250 g Beans
- 500 g Brussels sprouts
- 1 tablespoon Coconut oil
- 25 g Fresh ginger
- 2 piece Chilli pepper
- 2 piece Bay leaf
- 1 piece Organic lime
- 1 Can Coconut milk
- 1 Tablespoon (level) Curry paste red 12% chilli
- 3 teaspoon Vegetable powder
- Turmeric
- Fresh coriander
- Parsley
- Cut the vegetables into small pieces, leave the Brussels sprouts whole. Chop the ginger and chili peppers.
- Fry the ginger, chili peppers and bay leaves in coconut oil and stir in the curry paste briefly and add some water. Now add the vegetables first, which take the longest to cook, then add some hot water and wait until they boil. Then so on. When all the vegetables are in the pot and just covered, add the vegetable powder and let everything simmer for about 15 minutes. Then add the coconut milk, turmeric and stir in the juice of half a lime and the other half in slices, bring to the boil again and let stand for a few minutes. Then take out the lime slices.
- Sprinkle with coriander and parsley to serve.
- The soup tastes slightly spicy. It depends on the curry paste, if you want it mild, only use half of it. But I think it’s so right.
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