Coconut curry soup with tortellini

Ingredients for 4 servings:

• 250 g tortellini from the refrigerated section
• 4 spring onions
• 1 apple
• 2 tbsp sherry or lemon juice
• 2 tbsp butter
• 2 tbsp vegetable oil
• 800 ml chicken stock or vegetable stock
• 200 g coconut milk
• 200 g peas, frozen
• 1 tsp curry powder
• some salt and pepper
• 2 tsp almond flakes
• 8 basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Love rings in a hot curry bath

Wash the spring onions and slice into rings. Peel, core, and slice the apple. Drizzle with sherry (lemon juice also works). Heat the oil and butter in a saucepan. Sauté the spring onions and apple slices while stirring, then dust with curry powder and continue stirring for about 1 minute. Pour in the stock and bring to a boil. Stir in the coconut milk and simmer uncovered for about 5 minutes. Strain the soup into another saucepan and season with salt and pepper. Add the peas to the soup and simmer gently on low heat for about 5-10 minutes, until cooked through. Add the tortellini to the soup and heat through. When they float to the top, they are ready. Divide among four warmed soup bowls and garnish with flaked almonds and basil leaves.