Summary

Ingredients

• 800 ml coconut milk
• 500 g white mushrooms
• 0.5 ½ head broccoli
• 150 g macadamia nuts, possibly already salted
• 2 cloves garlic
• 2 teaspoons, heaped brewing paste, e.g. from Wela
• 1 tablespoon curry
• 1 chili paste or flakes
• salt and pepper

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Instructions

1. A mixer or Thermomix, or a hand blender, is suitable for preparation.
2. Brush off the mushrooms (I prefer a cloth or kitchen paper) and cut into quarters. Cut the broccoli into small florets, crush the garlic cloves in the garlic press and then put everything in the blender with the coconut milk. Bring to the boil and add the broth. Let simmer for 5 - 10 minutes. Stir occasionally.
3. Then coarsely chop the macadamia nuts, roughly the size of commercial hazelnut brittle, and season them with curry, chili paste, salt and pepper. Let simmer for another 5 minutes, season to taste and, if necessary, add seasoning.
4. Then serve hot or cold with some lamb`s lettuce if necessary.
5. The other day I ate a very tasty mushroom soup with rice milk at a Korean restaurant in downtown Dortmund, which inspired me to do this.
6. The preparation times as well as the amount of spice are estimated afterwards, as I was a little too absorbed in the matter during preparation. So you may have to season a bit at the end.