Chard and Coconut Soup with Chicken
- 300 grams Swiss chard
- 1 Kohlrabi
- 1 zucchini
- 250 grams potatoes
- 1 onion
- 2 garlic
- 1 chile pepper
- 2 tablespoons vegetable oil
- 750 milliliters Vegetable broth
- 250 milliliters Coconut milk (Unsweetened; canned)
- ½ teaspoon thyme
- ½ teaspoon allspice (ground)
- freshly ground peppers
- 2 Chicken breasts
- 2 tablespoons scallions
Rinse chard, cut the leaves into thin strips, trim the stems and finely chop. Peel or rinse kohlrabi, potatoes and zucchini and cut into small cubes. Peel the onion and the garlic and finely chop. Rinse the chile pepper, remove seeds and cut into very small cubes.
Heat oil in a saucepan. Add onion, garlic and chile pepper and sauté briefly, then add chard stalks, kohlrabi, zucchini and potatoes and cook over medium heat for about 5 minutes. Add chard leaves and pour in the broth and coconut milk.
Season with thyme, allspice, salt and pepper and simmer for about 15 minutes over low heat. Then remove 1/3 of the vegetables with a slotted spoon and puree the rest in the pot with an immersion blender. Simmer briefly to reheat.
Cut chicken into slices, add to the soup and simmer over low heat for 5-7 minutes. Add the vegetables back to the soup.
To serve, garnish the soup with chives.