Spicy mango coconut milk soup

Ingredients for 2 servings:

• 1 leek(s), cut into fine rings
• 3 spring onions with green parts, cut into fine rings
• 1 pointed pepper, finely chopped
• 250 g cocktail tomatoes, quartered
• 1 can/n mango pulp, approx. 230 g drained weight
• 1 can coconut milk, 400 ml
• cumin
• ½ tsp sambal oelek
• coriander
• salt and pepper
• n. B. Oil
• 1 tsp, heaped vegetable broth, instant

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, quick, vegetarian

Heat the oil in a wok or saucepan, sauté the finely sliced ​​leek and spring onions over low heat. Add the finely chopped bell pepper and quartered tomatoes and sauté briefly. Add the coconut milk and 100 ml water. Drain the can of mango and reserve the juice. Cut the mango into small pieces and add. Season with the granulated vegetable stock, cumin, salt, pepper, and coriander. Add sambal oelek, if desired. Simmer over low heat for about 10 minutes. Season to taste; if you like it sweet, you can add a little more mango juice. Tastes great with fresh baguette.