Coconut peanut soup with cress

Ingredients for 4 servings:

• 600 ml coconut milk
• 2 tbsp coconut oil
• 100 g peanut butter
• 1 onion(s), red
• 2 cloves garlic
• 600 ml vegetable stock
• ½ lemon(s) or Limitte, juice
• n. B. Cress
• e.g. chili flakes
• Salt and pepper, black from the mill
• Cayenne pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian, fast, spicy

Peel and finely chop the onion and garlic. Fry in hot coconut oil until translucent. Add the vegetable stock and coconut milk and bring to a boil. Reduce the heat and add the peanut butter, simmering for about 15 minutes, stirring occasionally. Season to taste with salt, pepper, cayenne pepper, and lemon or lime juice. Sprinkle the washed cress and chili flakes over the soup before serving. Tip: If you don’t like it too spicy, you can replace the cayenne pepper with mild paprika and omit the chili flakes.