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Frühlingssuppe mit Kokosmilch und Minze

Spring Soup with Vitamin Power

April 6th, 2018 | main dishes

After the gourmet days for Easter, now it is going on lighter again. Outside, the first tender green shows up – and it must also be light and green on the plate. Pea green.

Spring Soup with Vitamin Power

Super simple, super delicious, super healthy – You should try it!

Spring soup with coconut milk and mint

(4 portions)

600 g of carrots
200 g parsnips or zucchini
cut into spaghetti shape with the spiral cutter
500 ml vegetable stock
cook the vegetable spaghetti in the broth for 2-5 minutes until al dente, lift with the skimmer from the broth and keep warm
1 onion, chopped
2 garlic cloves, chopped
1 TS rapeseed oil
fry the onion and garlic in oil
400 ml of coconut milk
pour coconut milk and broth, add
300 g frozen peas
bring to a boil
1 lemon (grated peel & juice)
add 1 ts of lemon zest, simmer for 5 minutes, puree
salt, freshly ground pepper
season with salt, pepper and a dash of lemon juice
5 stems of mint
place the vegetable spaghetti on top of the soup and serve garnished with mint leaves

And this is how the wife of the captain does it

If you do not have a spiral cutter, use an asparagus peeler. This produces vegetables in tagliatelle instead of spaghetti shape. It’s a bit more laborious but tastes just as good.

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