The fine zucchini coconut soup

Ingredients for 4 servings:

• 2 m.-large zucchini
• 2 carrots
• 4 m.-sized potatoes
• 2 leeks
• 1 piece(s) ginger, nutmeg-sized
• 2 garlic cloves
• 700 ml vegetable stock
• 250 ml coconut milk
• ½ tsp nutmeg
• 3 pinches of sea salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

very fine and light made – calls for an insert

First clean the vegetables well. Remove some of the green parts from the leek. Roughly dice the potatoes and zucchini, do not peel them. Cut the carrots into slices about 5 mm thick. Cut the leek into slightly thicker slices. Peel and halve the ginger and garlic, and mash them with a knife. Heat the vegetable stock in a tall pot. Add the vegetables, ginger, and garlic to the pot and simmer with the lid on for 20 minutes. During this time, you can prepare the garnish. Now add the spices and coconut milk to the soup and puree everything with a hand blender until foamy. Season to taste with salt and pepper. Tip: Serve the soup with the garnish, e.g. shrimp on lemongrass skewers or another soup garnish; recipes can be found here in the database. If you want the soup to be vegan or vegetarian, then of course choose a suitable garnish.