Rice and coconut milk soup with cauliflower and peppers

Ingredients for 4 servings:

• 700 ml vegetable stock
• 400 ml coconut milk
• 150 g rice
• 2 pointed peppers, red
• ½ head of cauliflower
• 1 onion(s)
• 1 lemon(s), juice
• e.g. salt and pepper
• e.g. turmeric powder
• n. B. Paprika powder, sweet
• e.g. ginger powder or fresh, diced ginger
• n. E. Curry powder, hot, optional
• 1 piece(s) ginger, alternatively ginger powder

Instructions

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

vegan and very simple

Peel and dice the onions. Deseed and dice the bell peppers. Trim the cauliflower and cut it into small florets. Add the rice and vegetables to the prepared vegetable broth and cook for about 10 minutes until almost cooked (the cauliflower should still be firm). Reduce the heat to low and add the coconut milk. Season with spices and lemon juice, and simmer for about 20 minutes until the vegetables are cooked to a simmer. Serve hot with some bread on the side. Tips: You can also add fresh, diced ginger along with the rest of the vegetables. If you like it spicy, you can also use chili peppers.