Flu-Season Savior

Coconut Curry Vegetable Soup

5
Average: 5 (2 votes)
(2 votes)
Coconut Curry Vegetable Soup
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Health Score:
10,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Healthy, because

Even smarter

This vegetable soup with curry and coconut bursts with essential oils of ginger, garlic, leek and lemongrass. They all support our immune system by fending off disease-causing bacteria and viruses. The coconut milk is also effective against pathogens through a special fatty acid (lauric acid). It can successfully kill fungi and viruses and it is believed to be able to destroy even herpes and flu viruses.

The delicious vegetable soup with curry and coconut tastes great together with an Indian lassi. Click here for a quick Kaki Lassi recipe.

Ingredients

for
4
Ingredients
1 tsp freshly chopped ginger
1 clove garlic cloves
1 Tbsp soybean oil
2 zucchini
1 stalk Leeks
2 carrots
2 Red Bell pepper
6 ozs button Mushroom
18 ozs Broccoli
2 tsps green Thai curry paste
26 ozs Vegetable broth
14 ozs unsweetened Coconut milk
2 Lemongrass
2 Kaffir lime leaves
salt
freshly ground peppers
Light soy sauce
How healthy are the main ingredients?
BroccoliCoconut milkLeeksoybean oilgingergarlic clove

Preparation steps

1.

Peel garlic and chop finely. Rinse vegetables and cut into small pieces. Sauté garlic and ginger in hot oil. Add vegetables and sauté. Add curry paste, broth, coconut milk, coarsely minced lemongrass and lime leaves. Simmer, covered, about 15 minutes.

2.

Season to taste with salt, pepper and soy sauce. Remove lemongrass and lime leaves and serve in bowls.