Asian coconut vegetable soup with peanuts

Ingredients for 4 servings:

• 300 g pumpkin(s), Hokkaido (alternatively: carrots)
• 1 medium-sized red bell pepper(s)
• 1 medium-sized zucchini (approx. 200 g)
• 200 g mushrooms, brown
• 2 tbsp oil, for frying
• 1 bunch of spring onions (alternatively: 1 medium-sized onion)
• 1 clove(s) garlic
• 1 tsp, heaped ginger, freshly grated
• 1 tsp, heaped curry
• 1 tsp, heaped turmeric
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 stalk of lemongrass
• e.g. sea salt
• Pepper, from the mill
• 400 ml coconut milk
• 500 ml vegetable broth (preferably yeast-free)
• 2 tbsp mung bean sprouts
• 4 tbsp peanuts, coarsely chopped

Instructions

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

delicious vegetarian/vegan soup with lots of vegetables and Asian spices

Clean the vegetables and cut into bite-sized cubes. Slice the spring onions into rings. Finely chop the garlic. Heat the oil in a large soup pot and sauté the pumpkin. Then add the spring onion rings, garlic, the remaining vegetables, lemongrass, ginger, turmeric, and curry powder and sauté briefly. Deglaze with the vegetable stock and coconut milk and bring everything to a boil. Reduce the heat and simmer the soup on low heat. Season with sesame oil and soy sauce. If desired, add a little sea salt and freshly ground pepper. When the pumpkin begins to break down, making the soup creamy (*) and the remaining vegetables are cooked but still crunchy, add the mong bean sprouts and remove the soup from the heat. Remove the lemongrass stalk. Sprinkle the soup with 1 tablespoon of peanuts per serving and serve. Serve with naan bread or chapatis. (*)If the soup becomes too thick, you can add a little more water.