KERSTIN’S SPICY
VEGETABLE SOUP

KERSTINS SCHARFE GEMÜSESUPPE
KERSTINS SCHARFE GEMÜSESUPPE

PREPARATION

  1. In a large pot, add oil, water, coconut milk, diced tomatoes (with juice), broccoli, butternut squash, carrots, frozen green beans, red pepper flakes, salt (starting with 3/4 teaspoon) and garlic powder and red lentils.
  2. Stir. Turn up the heat, cover with a tight-fitting lid and simmer.
  3. Stir again to loosen any lentils clinging to the bottom of the pot.
  4. Cover and simmer over medium heat for 15 to 20 minutes, stirring occasionally, until the lentils are soft and the vegetables are tender.
  5. The vegetables should have a hint of resistance when pierced with a fork. Cooking time will depend on the type of vegetable used.
  6. Once cooked, gradually stir in apple cider vinegar, starting with a tablespoon and adding more as desired. Depending on the brand of coconut milk used, there may sometimes be a slight separation in the soup after adding the vinegar. This is nothing to worry about.
  7. Season with salt and herbs

INGREDIENTS FOR 2 SERVINGS

1 tbsp olive oil

625 ml water

400 ml coconut milk

400 ml diced tomatoes

190 g broccoli florets

270 g peeled, seeded, chopped butternut squash

195 g chopped carrots

160 g frozen, chopped green beans

2 tsp red pepper flakes or to taste

1 tsp fine salt or 1 tsp garlic powder

170 g uncooked red lentils

2 tbsp apple vinegar

Herbs for garnish

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