in Soup Recipes

Alex's vegan chard and coconut milk soup

updated

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Ingredients for 4 servings:

  • 1 chard
  • 1 bunch of spring onions
  • 3 cloves garlic
  • 1 liter of water
  • 250 ml coconut milk
  • 2 tbsp soup powder
  • 1 pinch of pepper
  • 1 pinch of cumin powder
  • 1 tbsp olive oil or vegetable margarine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash and chop the vegetables. Heat the oil in a pan and sauté the spring onions and garlic cloves until golden brown. Then add the chard and pour in the water. Simmer until the vegetables are soft. Add the coconut milk and spices and blend thoroughly with a hand blender. The soup tastes delicious warm, but can also be served ice cold, for example, the next day. If you like it spicy, you can also cook a chili pepper with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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