Baked kailan soup

Ingredients for 2 servings:

• 1 small vegetable onion(s), brown
• 2 medium-sized garlic cloves, fresh
• 2 tbsp sunflower oil
• 300 g coconut water
• 8 g vegetable stock (strong bouillon)
• 3 heads of Kailan (Chinese broccoli), alternatively leaf spinach
• 1 small carrot(s)
• 100 g coconut milk
• 2 tbsp Madeira
• 1 tsp, levelled black pepper from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of cardamom powder
• 2 slices of white toast or baguette
• 6 slice(s) Emmental cheese, nutty
• 2 pinches of black pepper from the mill
• 2 pinches of sweet paprika powder
• e.g. fresh basil
• n. B. fried onions
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

An exotic soup that tastes not of cabbage, but of coconut. Recipe from Indonesia.

Trim both ends of the onion and garlic cloves, peel, and roughly chop. Fry the pieces in sunflower oil until light yellow, deglaze with coconut water, and dissolve the broth in it. Wash the kailan, separate the leaves from the stem, and discard the woody stem. Separate the thin leaf stalks from the leaves along the midrib and cut them crosswise into thin rolls. Quarter large leaves lengthwise and halve smaller ones. Cut these crosswise into strips approximately 1 cm wide. For very small leaves, only remove the leaf stalk and use the whole leaf. Set aside the leaves and stem rolls separately. Wash the carrot, trim both ends, peel, and coarsely grate. Add the grated carrot and the kailan rolls to the broth and simmer with the lid on for 10 minutes. Meanwhile, toast the bread on both sides until light brown and top with the Emmental cheese. Preheat the oven to 220°C using the top heat or grill. Add the remaining soup ingredients, season with salt and pepper, and divide between serving bowls. Top with the cheese bread and bake until the cheese is melted. Do not allow to brown. Remove from the oven, sprinkle with pepper and paprika, garnish, and serve hot.