Kale Coconut Soup
Die Grünkohl-Kokos-Suppe sollten Sie unbedingt probieren, denn sie vereint bodenständiges Gemüse mit exotischen Zutaten.
Ingredients
- 140 g large red onions (2 large red onions)
- 1 Garlic clove
- 20 g ginger (1 piece)
- 1 tbsp peanut oil
- 800 ml vegetable broth
- 200 ml coconut milk (9% fat)
- 150 g red lentils
- 50 g dried apricots
- 250 g kale
- 30 g peanuts
- 7 g shredded coconut (1 tbsp)
- 0.5 tsp Coriander seeds
- 1 tbsp Lemon Juice
- Salt
- Cayenne pepper
Instructions
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1.
Peel the onions, garlic and ginger. Finely dice the ginger and garlic, slice the onions. Heat the oil in a pot. Sauté the onions, garlic and ginger in it over medium heat for 2 minutes.
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2.
Add broth, coconut milk and lentils, bring to a boil and simmer for 5 minutes.
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3.
In the meantime, finely chop the apricots. Wash the kale, remove the tough stems, and finely chop the leaves. Add the kale and apricots to the soup and simmer gently for about 15 minutes with occasional stirring.
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4.
In the meantime, roast the peanuts with shredded coconut and coriander seeds in a hot pan over medium heat until fragrant. Let cool for 5 minutes. Then grind in a food processor.
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5.
Remove about 2 ladles of the soup, purée finely with an immersion blender and stir into the remaining soup for thickening. Season the soup with lemon juice, salt and cayenne pepper, fill into bowls and sprinkle with the peanut-coconut mix.
