Summary

Ingredients

• 350 g potato (s)
• 1 bunch soup greens
• 1 teaspoon olive oil
• 500 ml vegetable stock
• marjoram
• 1 squirt lemon juice
• 1 can coconut milk
• salt and pepper
• 1 bunch parsley

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Instructions

1. Peel the potatoes, dice them together with the cleaned soup greens and fry in oil. Pour in the broth, season with the marjoram and simmer for 20 minutes.
2. Add the lemon juice and coconut milk and puree everything. Season with salt and pepper. Chop the parsley and sprinkle over the soup.
3. Serve with baguette.