Zucchini and coconut curry soup

Ingredients for 4 servings:

• 2 large onions
• e.g. curry powder
• 1 kg zucchini
• 4 garlic cloves
• 1,600 ml vegetable broth
• 800 ml coconut milk
• 1 pack of soup vegetables
• 4 m.-sized potatoes
• e.g. salt and pepper
• e.g. coriander
• e.g. Vienna sausages, Debrecziner or beef sausages
• some parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and roughly chop the onions. Trim the ends of the zucchini and roughly chop into pieces. Sauté the onions and, just before they start to brown, sprinkle generously with curry powder. Add the zucchini and fry, stirring constantly for about 2 minutes. Add the garlic and fry only briefly, otherwise it will become bitter. Deglaze with the vegetable stock and coconut milk. Peel and chop the soup vegetables and potatoes, and add them to the pot. Cook everything until the vegetables are soft, then puree everything. After pureeing, add salt, pepper, and a little coriander to taste. Then simmer gently for another 15 minutes. Add Vienna sausages, Debrecziner sausages, or beef sausages, if desired. For decoration, finely chop a little parsley and sprinkle over the top.