Vegetable Coconut Soup with Mango

Ingredients

• 2 stalks leeks
• 4 stalks celery sticks
• 2 yellow bell peppers
• 1 tbsp plant oil
• 1 tbsp curry powder
• 400 ml Vegetable broth
• 400 ml coconut milk
• Salt
• black pepper (ground)
• 1 Mango
• 2 Tomatoes
• a handful coriander leaves
• 1 tbsp lime juice
• cumin (ground)
• 2 tbsp chopped roasted peanuts
• nut oil (for drizzling)

Instructions

1. 1.

   Wash, trim and slice the leeks into rings. Wash, trim and slice the celery into rounds. Wash, halve, trim and dice the bell peppers. Sauté all together in a hot pot with plant oil until translucent. Add curry powder and deglaze with vegetable broth and coconut milk. Season with salt and pepper and simmer gently for about 10 minutes.

2. 2.

   Peel the mango, remove the flesh from the pit and slice finely. Set aside about one‑third for garnish. Wash the tomatoes, quarter them, cut out the seeds and stems, then dice finely.

3. 3.

   Add the tomato cubes to the soup and heat until hot, then ladle out 4 tbsp of the vegetable broth. Add the mango flesh with the drained coriander leaves to the soup and blend until smooth. If needed, let it reduce a bit more or add more broth. Season with lime juice, salt, cumin and pepper.

4. 4.

   Serve the soup in bowls, garnish with the remaining mango slices and vegetables. Sprinkle peanuts on top and drizzle with nut oil before serving.