Coconut-potato-vegetable soup

Ingredients for 4 servings:

• 2 tbsp oil, e.g. coconut oil
• 500 g carrot(s)
• 500 g potatoes
• 2 onions
• 2 garlic cloves
• 250 g peas
• 800 ml vegetable broth or chicken broth
• 400 ml coconut milk
• 500 g chicken breast fillet(s)
• e.g. salt and pepper
• e.g. cayenne pepper
• e.g. lemon juice
• e.g. parsley

Instructions

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

good for children

Peel the carrots, potatoes, onions, and garlic cloves, and cut into bite-sized pieces. Sauté in hot oil in a large pot for about 10 minutes. Then deglaze with vegetable stock and coconut milk, add the peas, and bring to a boil. Place the chicken breast fillets on top and simmer over medium heat for about 15 minutes. Remove the chicken from the pot and cut into bite-sized pieces. Return it to the soup and turn off the heat. Season to taste with spices, lemon juice, and chopped parsley. This recipe can, of course, be varied with other vegetables or, for example, wild salmon.