Coconut Milk Soup with Spinach and Leek

Ingredients

• 2 stalks leek
• 200 g young spinach
• 2 cloves garlic
• 1 red chili pepper
• 1 tsp freshly grated ginger
• 2 tbsp plant oil
• 400 ml Vegetable broth
• 400 ml coconut milk
• Salt
• Cayenne pepper

Instructions

1. 1.

   Wash, trim and slice the leeks into rings. Wash, trim, drain well and roughly chop the spinach. Peel and finely mince the garlic.

2. 2.

   Rinse the chili pepper, slit it open and remove the seeds. Together with the garlic, ginger and leeks, sauté in hot oil for 2-3 minutes until colorless. Deglaze with broth and coconut milk and simmer gently for about 10 minutes.

3. 3.

   Add the spinach at the end, stir through, season with salt and cayenne pepper, and serve.