Coconut Curry Vegetable Soup
Healthy, because
Even smarter
This vegetable soup with curry and coconut bursts with essential oils of ginger, garlic, leek and lemongrass. They all support our immune system by fending off disease-causing bacteria and viruses. The coconut milk is also effective against pathogens through a special fatty acid (lauric acid). It can successfully kill fungi and viruses and it is believed to be able to destroy even herpes and flu viruses.
The delicious vegetable soup with curry and coconut tastes great together with an Indian lassi. Click here for a quick Kaki Lassi recipe.
Ingredients
- Ingredients
- 1 tsp freshly chopped ginger
- 1 clove garlic cloves
- 1 Tbsp soybean oil
- 2 Zucchini
- 1 stalk Leeks
- 2 carrots
- 2 Red Bell pepper
- 6 ozs button Mushroom
- 18 ozs Broccoli
- 2 tsps green Thai curry paste
- 26 ozs Vegetable broth
- 14 ozs unsweetened Coconut milk
- 2 Lemongrass
- 2 Kaffir lime leaves
- salt
- freshly ground peppers
- Light soy sauce
Preparation steps
Peel garlic and chop finely. Rinse vegetables and cut into small pieces. Sauté garlic and ginger in hot oil. Add vegetables and sauté. Add curry paste, broth, coconut milk, coarsely minced lemongrass and lime leaves. Simmer, covered, about 15 minutes.
Season to taste with salt, pepper and soy sauce. Remove lemongrass and lime leaves and serve in bowls.
