This soup of kale, zucchini, coconut milk and herbs warms you up when it is cold outside.
Ingredients
- 1 small onion
- 1 bunch of coriander
- 0.5 red pepper
- 2 cloves of garlic
- 1 zucchini
- 300 g chopped kale
- 500 ml broth without yeast
- 400 ml coconut milk
- Fresh lime juice
- Ghee or coconut oil
Preparation
- Wash the kale and zucchini, clean the onion and garlic.
- Chop the onion and finely chop the stalks of the coriander. Keep the coriander leaves aside.
- Heat a soup pot with ghee or coconut oil and fry the onion with the finely chopped pepper and the coriander stems.
- Meanwhile, finely chop the garlic and dice the zucchini.
- Add the zucchini, garlic and chopped kale to the pan and cook for about 5 minutes. Add the stock and cook the vegetables for about 10 minutes.
- Puree in a blender or with an immersion blender until smooth. Add half of the coconut milk, stir and taste to see if more coconut milk is needed.
- Add more coconut milk if necessary and season with lime juice, pepper and salt.
- Tear the coriander leaves into coarse pieces. Serve the soup with the coriander leaves.
Lunch
Dinner
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