Summary

Ingredients

• 1 leek
• 2 carrot (s)
• 400 g broccoli
• 2 dl vegetable stock
• 2 cans coconut milk, a 400 g
• 2 tablespoon curry paste, heaped generously, red - yellow or green
• Salt and pepper

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Instructions

1. Halve the leek and cut into slices. Peel the carrots and cut into sticks.
2. Cut the broccoli into florets, peel the stem and also cut into sticks.
3. Sauté the leek in a little oil and add the carrots and broccoli. Continue to steam briefly.
4. Deglaze with vegetable stock and simmer for about 5 - 10 minutes. Add coconut milk and stir in the curry paste. Continue cooking on medium heat until the vegetables are cooked through. Season to taste with salt and pepper.
5. If the soup is too runny, you can mix it with a little cornstarch and milk to thicken it.
6. If necessary, add more spices to taste and then serve.