Exotic, spicy, colorful potato soup à la "Legian Beach"

Ingredients for 2 servings:

• 3 waxy potatoes
• 40 g carrot(s) in slices
• 12 sugar snap peas
• 2 Pepper, red, long, mild
• 2 small chili peppers, green
• 4 stalks of Kailan (Chinese broccoli)
• 10 g chicken broth, granulated (strong bouillon)
• 500 g water
• 8 small onions, red
• 4 garlic cloves, fresh
• 4 tbsp sunflower oil
• 6 m.-large tomato(s), fully ripe
• 80 g carrot(s), coarsely grated
• 80 g leek
• 20 g sliced ​​ginger, fresh or frozen
• 2 kaffir lime leaves, fresh or frozen
• 1 tsp soy sauce, sweet
• 1 tsp soy sauce, light
• 3 tbsp coconut milk, creamy (24% fat)
• 1 tbsp lemon juice
• 1 tbsp rice wine (Arak Masak)
• 2 tsp paprika powder, mild
• 1 pinch of nutmeg, freshly grated
• 1 pinch of cardamom powder
• e.g. salt and pepper
• 2 tbsp Kailan (Chinese broccoli) in rolls and 4 Kailan hearts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

A delicious soup from Legian, Bali, Indonesia. Original title: Soup kentang berwarna.

For the broth, wash, trim, and chop the vegetables. Peel and halve a potato. Fry the onion and garlic pieces in sunflower oil until the garlic begins to brown. Deglaze with the water, dissolve the stock, and add the chopped vegetables and the two potato halves. Simmer with the lid on for 20 minutes. Meanwhile, wash, trim, and cut the vegetables for the garnish into bite-sized pieces. Cut the peppers diagonally into 8 mm wide pieces and the chilies into thin rings. Leave the seeds and discard the stems. Wash the kailan and separate the leaves from the stem. Separate the woody lower part of the stem and discard. Cut off the young shoot at the very top (the heart of the kailan) about 4 cm long and set aside. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and the upper part of the stem crosswise into thin rolls. Halve large leaf halves lengthwise and crosswise, smaller ones only crosswise. For very small leaves, only remove the leaf stalk and use the leaf whole. Keep the leaves and stem rolls separate. Reserve 2 tablespoons of the rolls for garnishing. Strain the broth. Remove the potato halves and mash them. Gently press the vegetables in a sieve and discard. Add the potato and carrot pieces to the broth and simmer with the lid on for 15 minutes. After 10 minutes, add the peppers and mashed potatoes. Now add the kailan rolls and snow peas and simmer for 3 minutes. Steam the kailan heart in a sieve over the broth. Mix the spices into the potato soup and season to taste with salt and pepper. Divide the finished soup among serving plates, garnish, and serve warm with toasted baguette.