Potato and Vegetable Soup with Coconut Milk

Summary

Ingredients

• 500 g potato (s)
• 1 tuber fennel
• 1 radish (s), black
• 1 leek
• 1 small onion (s)
• 0.5 can ½ coconut milk
• 1 liter water
• 3 bay leaves
• 1 vegetable stock cube
• some vegetable broth, granular (clear soup from Rapunzel)
• 2 red pepper (s)
• 2 cooked sausages, optional for a non-vegetarian soup

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Instructions

1. For the vegetarian version, cut all the vegetables into small cubes. Bring the water to the boil with the vegetable stock cube. Add the bay leaves.
2. Simmer the vegetables except the peppers for 10 minutes. Then add paprika and coconut milk and simmer for another 10 minutes. Season to taste and, if necessary, spice up with the granular broth, teaspoon at a time.
3. For the non-vegetarian version, you can add 2 good cooked sausages to the soup (let it steep for 5 minutes at the end).
4. But it also tastes delicious without boiled sausage!