- 100 g Orange juice
- 8 g Chicken broth, Kraft bouillon
- 4 small Onions, red
- 3 medium sized Cloves of garlic, fresh
- 2 tbsp Extra virgin olive oil
- 2 small Chilies, green or red
- 3 tbsp Tomato paste
- 2 Kaffir lime leaves
- 1 Msp Nutmeg, freshly grated
- 1 Msp Cardamom powder
- 1 smaller Zucchini
- 2 tbsp Coconut milk, creamy (24% fat)
- 1 tbsp Madeira, fortified wine
- 2 Discs Carrot
- 2 Discs Flowers and leaves
For the broth:
- For the broth, wash the tomatoes, remove the stem, quarter lengthways, remove the green stalk and cut the quarters into thirds crosswise. Put the tomato pieces together with the orange juice and the chicken stock in a saucepan and simmer with the lid on for 10 minutes.
In the meantime:
- Cap the onions and garlic cloves at both ends, peel and cut into large pieces. Fry in a pan with the olive oil until the onions are translucent. Wash the small, green chilies and cut them into thirds. Leave the grains and discard the stems. Wash one carrot, cap at both ends and peel. Wash the kaffir lime leaves and use them whole. Cut 2 slices from the upper end and carve flowers from them.
The soup broth:
- Let the tomatoes cool down a little and put them together with the onion mixture, the chillies and the tomato paste in a blender and puree for 1 minute on the highest setting. Return the puree to the saucepan, stir in the lime leaves, nutmeg and cardamom powder and season the broth with salt and pepper from the mill. Bring the broth to a simmer.
- Wash the zucchino, cap both ends, quarter lengthways and cut across into pieces approx. 1 cm wide. Add the pieces to the broth and simmer for 3 minutes.
Finish and serve:
- Finally, mix in the coconut milk and the Madeira. Spread the soup on serving bowls, remove the leaves or use them decoratively, garnish and serve warm.
- This soup can also be served cold. To do this, simmer the zucchino pieces for just 1 minute.