Summary

Ingredients

• 2 zucchini
• 2 carrot (s)
• 4 medium potato (s)
• 2 leek (s)
• 1 piece (s) ginger, the size a nutmeg
• 2 cloves garlic)
• 700 ml vegetable stock
• 250 ml coconut milk
• 0.5 teaspoon ½ nutmeg
• 3 pinch (s) sea salt
• 1 pinch (s) pepper
• 4 shrimp (s) on lemongrass skewers or another soup, recipes here in the database

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Instructions

1. First clean the vegetables well. Remove some of the green from the leek Roughly dice the potatoes and zucchini, do not peel. Cut the carrots into slices approx. 5 mm thick. Cut the leek into slightly thicker slices. Peel the ginger and garlic, cut in half and crush with a knife.
2. Heat the vegetable stock in a tall saucepan. Put the vegetables with the ginger and garlic in the pot and simmer with the lid closed for 20 minutes. During this time you can prepare the insert.
3. Now add the spices and coconut milk to the soup and puree everything with the hand blender until frothy. Season to taste with salt and pepper.
4. Serve the soup with the garnish.