Pea and coconut soup with quinoa

Ingredients for 4 servings:

• 600 g peas, frozen
• 2 onions
• 1 stalk of lemongrass
• 2 tbsp olive oil
• 100g quinoa
• 400 ml coconut milk
• Salt and pepper from the mill
• ½ bunch parsley
• 1 pepper, red
• 400 ml broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Thaw the peas. Peel and dice the onions. Wash the lemongrass, halve it, and flatten it slightly. Heat 1 tablespoon of olive oil in a pan. Fry the onions evenly. Add the quinoa and lemongrass. Pour in the stock and coconut milk. Bring everything to a boil and simmer over medium heat for about 15 minutes. Add the peas. Season with salt and pepper. Cook for another 10 minutes. Wash the parsley, shake dry, pick off the leaves, and chop finely. Wash the chili pepper, halve and deseed it, and cut into thin strips. Heat the remaining oil in a pan. Fry the chili in it and add it to the soup along with the parsley. Season to taste and serve.