Spicy vegetable coconut soup

Ingredients for 4 servings:

• 300 g chard
• 2 m.-large zucchini
• 1 m.-sized onion(s)
• 4 m.-sized tomatoes
• 300 ml vegetable stock
• 400 ml coconut milk
• 2 tbsp curry powder
• 1 tbsp curry paste, green
• Coconut oil or oil for frying

Instructions

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

with zucchini, chard, tomatoes and coconut milk

Roughly dice the chard, zucchini, onion, and tomatoes, including the chard stems. Briefly sauté the vegetables, ideally in coconut oil, but regular oil will also work. Add the vegetable stock, coconut milk, curry powder, and green curry paste, and let the vegetables simmer for 10 minutes. Once cooked, puree the ingredients with a hand blender and season the soup again to taste. Depending on how spicy you like it, you can add more green curry paste or curry. The dish also tastes good if you briefly sauté shrimp, toss them in lemon juice, and add them.