Curry mint soup

Ingredients for 3 servings:

• 1 tbsp olive oil
• 1 can coconut milk
• 2 large tomatoes
• 1 zucchini
• ½ cucumber(s)
• 1 bell pepper(s)
• 2 sprigs of mint
• 1 tsp sautéed oregano
• 1 stalk of basil
• 2 pinches of salt
• 1 pinch(s) of pepper
• 1 pinch of sweet paprika powder
• 1 tsp, leveled curry
• 1 pinch(s) of chili con carne spice mix or chili powder
• 1 tsp, leveled caraway seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and vegetarian

Clean the tomatoes, bell pepper, zucchini, and cucumber and cut them into small pieces. Heat the oil in a wok, then add the tomatoes and sauté. Then gradually add the bell pepper, zucchini, and cucumber (in that order). Finally, add the coconut milk. Mix well. Then stir in the seasonings. When the vegetables are tender, everything is ready. Tips: We like to puree the soup with an immersion blender. You can also use eggplant or mushrooms instead of zucchini.