More articles

Hot Soup

October 7th, 2016

Brrrrrr.. Are you craving for a hot soup? 

This week we're having another delicious kid-friendly soup recipe for you that warms both the heart and the belly. 

Surprise you family with this delicious recpie :) You can also choose the easy way: Order you Vegan, Vegetarian or Single Box for week 42 (deliveries 19./21.10.2016) and get all organic ingredients delivered to your doorstep! 

Download recipe
30 min.430 kcal.4 pers.

Ingredients

  • Green deli lentils150  g
  • A can of coconut milk1  pcs
  • Cashew nuts30  g
  • Zucchini2  pcs
  • Carrots300  g
  • Onions1  pcs
  • A bunch of spring onions1  pcs
  • Green mint curry8  g
  • Yellow bell pepper2  pcs

Good to have at home

  • Salt
  • Pepper
  • Peanut oil
  • Garlic cloves2 pcs
  • Vegetable broth1200 ml

How to do:

Instructions

  • Cook the green lentils for 20 min. in boiling water. Drain and briefly rinse them afterwards.
  • Peel the carrots. Cut 1 carrot into thin slices with your vegetable peeler. Slice the remaining carrots. Wash, trim and cube the zucchini. Wash, core and cube the bell pepper. Peel and chop garlic and onion.
  • Heat some peanut oil in a larger pot and sauté garlic, bell pepper, onion and the green mint curry for 2-3 min. on medium heat. Add the carrots and sauté them for another 3 minutes. Deglaze with coconut milk and vegetable broth and bring to a simmer. Cook the soup for 8 minutes. Add the zucchini and let simmer for another 5 minutes. Add the cooked lentils and heat the soup for another 2-3 min. on medium heat. Season to taste with salt and pepper.
  • Clean and trim the spring onions and cut them into rings.

Serving

  • Pour the curried vegetable soup with coconut milk and lentils into larger bowls or soup plates and top with carrot ribbons and spring onions. Enjoy while hot.