Summary

Ingredients

• 600 g peas, frozen
• 2 onions)
• 1 stalk lemongrass
• 2 tablespoon olive oil
• 100 g quinoa
• 400 ml coconut milk
• Salt and pepper from the mill
• 0.5 ½ bunch parsley
• 1 red pepper
• 400 ml broth

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Instructions

1. Let the peas thaw. Peel the onions and cut into cubes. Wash the lemongrass, cut in half and pound a little flat.
2. Heat 1 tablespoon of olive oil in a saucepan. Fry the onions evenly in it. Add the quinoa and lemongrass. Pour in the broth and coconut milk. Bring everything to the boil and cook over medium heat for about 15 minutes.
3. Add the peas. Season with salt and pepper. Let cook for another 10 minutes. Wash the parsley, shake dry, pluck the leaves off and chop finely. Wash, halve and core the chilli pepper, cut into thin strips. Heat the rest of the oil in a pan. Fry the chilli in it and add to the soup with the parsley.
4. Season the soup to taste and serve.