Dom's mushroom and broccoli soup with coconut milk

Ingredients for 4 servings:

• 800 ml coconut milk
• 500 g mushrooms, white
• ½ head of broccoli
• 150 g macadamia nuts, salted if necessary
• 2 cloves garlic
• 2 tsp, heaped broth paste, e.g. from Wela
• 1 tbsp curry
• 1 chili paste or flakes
• salt and pepper

Instructions

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

Vegetarian and vegan with the right broth

A blender, Thermomix, or immersion blender is suitable for preparation. Brush the mushrooms (I prefer a cloth or kitchen paper) and quarter them. Cut the broccoli into small florets, crush the garlic cloves in a garlic press, and then add everything to the blender with the coconut milk. Bring to a boil and add the broth. Simmer for 5-10 minutes, stirring occasionally. Roughly chop the macadamia nuts, about the size of standard hazelnut brittle, and season them with curry, chili paste, salt, and pepper. Simmer for another 5 minutes, season to taste, and adjust the seasoning if desired. Serve hot or cold, perhaps with some lamb’s lettuce. I recently had a delicious mushroom soup with rice milk at a Korean restaurant in downtown Dortmund, which inspired me to make this recipe. The preparation times and seasoning quantities are estimates after the fact, as I was a bit too engrossed in the process. So you may need to add some seasoning at the end.