Coconut Milk Soup with Spinach and Leeks
(3 votes)
(3 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 sticks Leeks
- 200 grams baby Spinach
- 2 garlic cloves
- 1 red chili pepper
- 1 tsp freshly grated ginger
- 2 Tbsps vegetable oil
- 400 milliliters Vegetable broth
- 400 milliliters Coconut milk
- salt
- cayenne pepper
Preparation steps
1.
Rinse and dry leeks and cut into rings. Rinse spinach, spin dry and chop coarsely. Peel garlic and chop finely.
2.
Rinse and dry chile pepper, halve and remove seeds. Heat oil in a pan and sauté chile pepper, garlic, ginger and leeks for 2-3 minutes. Deglaze pan with broth and coconut milk and simmer for about 10 minutes on low heat.
3.
Add spinach at the very end of cooking, mix well. Season with salt and cayenne pepper. Pour soup into bowls and serve.
