Recipes

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

1. Wash the kale and zucchini, clean the onion and garlic.
2. Chop the onion and finely chop the stalks of the coriander. Keep the coriander leaves aside.
3. Heat a soup pot with ghee or coconut oil and fry the onion with the finely chopped pepper and the coriander stems.
4. Meanwhile, finely chop the garlic and dice the zucchini.
5. 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.
6. 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.
7. Add more coconut milk if necessary and season with lime juice, pepper and salt.
8. Tear the coriander leaves into coarse pieces. Serve the soup with the coriander leaves.

Lunch Dinner