First prepare the vegetables: peel the potatoes and cut them into small cubes, also cut the carrots and onions into small pieces, and cut the ginger very finely. The carrots are specially cooked in a pan as a soup. Cut off the rind from the pork belly and cut into large pieces, dice the rest. Cut the cabanossi into small pieces.
Now put some oil in a soup pot and sauté the onion and ginger briefly. At the same time fry the rind pieces in a frying pan. Put the potatoes in the pot, pour in the nutmeg and the vegetable stock, add the rind and cook for about 8 minutes. Then add 360 grams of peas and let them cook briefly until they are cooked through.
Put the carrots in the pan, stir-fry and add the spring onions, salt and turmeric. Add a little water and cook with the lid on for 5 minutes, then stir in the rest of the peas and cook everything al dente without the lid.
Then take the rind pieces out of the stew and puree it briefly, then add it again and the soup inserts from the pan, stir everything and add the coconut milk. Stir and bring to the boil.
I garnished soup with some spinach and black pepper.