Summary

Ingredients

• 4 beetroot, cooked
• 1 bunch soup greens
• 4 medium potato (s)
• 3 medium onion (s)
• 1 lemon (s), juice it
• 3 teaspoon Thai curry paste
• 2 cloves garlic)
• 1 piece (s) ginger root
• 1 tablespoon vegetable stock
• 500 g salmon fillet (s) or another fish to fry
• 5 stalks coriander green
• coconut milk

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Instructions

1. Chop the vegetables, potatoes, garlic and a similar amount of ginger.
2. Put on with a little water, broth and the Thai curry paste and cook until cooked. Chop the beetroot and add with the lemon juice.
3. Dice the onions and fry them hot in a pan with the salmon. Add to the soup and, if necessary, fill up with water or coconut milk and bring to the boil.
4. Serve sprinkled with the finely chopped coriander greens.