Green curry soup
Mild green curry soup, vegan - for a quick and easy lunch. The soup is delicious and healthy, and easy to prepare.
1 garlic clove
5 g grated ginger
1 tbsp. coconut oil
6 broccoli florets
30 g peas
1 cube spinach leaves (deep-frozen)
200 ml coconut milk
300 ml bouillon
clear vegetable soup
3 tbsp. green curry spice
1/2 lime, 100 g mushrooms
Finely chop the garlic, sauté briefly in a pan with the grated ginger and coconut oil. Add the broccoli florets.
Then add some stock to the pan and add the rest of the vegetables.Clean and slice the mushrooms, add to the pan and deglaze with stock.
Then add the coconut milk and bring everything to a boil.Season the soup with the green curry spice, add the rest of the stock and mix well. Season to taste.
Add the lime juice and mix well again.