Summary

Ingredients

• 400 g turnip (s)
• 2 onions)
• 1 chilli pepper (s), red
• 30 g iner, fresher, in one piece
• 1 lime (s) (organic)
• 2 tablespoons oil
• 200 ml coconut milk, unsweetened
• 400 ml vegetable stock
• 4 stalks coriander green
• 1 teaspoon sugar, brown
• salt

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Instructions

1. Peel the turnip and cut into approx. 1.5 cm cubes. Peel the onions and cut into cubes. Core and finely chop the chilli pepper. Peel the fresh ginger and cut finely into cubes. Thinly rub the peel of an organic lime and squeeze out the juice.
2. Heat the oil in a large saucepan. Add the onion, chilli and ginger and sweat in them. Then add the turnips and sweat them briefly. Then deglaze with unsweetened coconut milk and the vegetable stock. Salt a little and simmer covered for 20 minutes.
3. Pluck the fresh coriander leaves and cut roughly.
4. Season the soup with the lime zest, lime juice, brown sugar and coriander greens. Serve hot.