Vegetable Soup – Asian

Ingredients for 1 ½ gallons of soup

For the Asian vegetable soup

  • 700 g of vegetables (whatever is in the fridge, such as celery, leeks, carrots, Zucchini, etc.) – crushing of coarse

Liquid ingredients and spices

  • 700 ml vegetable broth
  • 400 ml coconut milk
  • 2 TBSP coconut oil
  • 2 TBSP Tamari (or soy sauce)
  • 1 TBSP lime juice
  • 10 g grated ginger
  • 3 Kaffir Lime Leaves
  • 3 TBSP peanuts (salt free) – roast and coarsely chop
  • 1 red chilli – remove seeds and cut into rings
  • ½ Stalk of lemon grass with the handle of a knife tapping
  • 1 TSP curry powder
  • ½ TSP turmeric powder
  • 1 Pinch Of Cumin Powder
  • 1 TBSP finely chopped coriander


Preparation time: approximately 15 minutes, cooking time approximately 20 minutes

The coconut oil in a saucepan and add the vegetable leaves along with lemon grass, ginger and Lime-approx. 3 Min. fry for a minute. Then, with Curry, turmeric and Kreuzkümmel dusting, Chili, deglaze with vegetable stock and about 15 Min. leave to cook for. After 10 Min. Coconut milk and Tamari, stir.

After the end of cooking, the lemon grass and the lime leaves and remove the soup with a blender for 1 Min. fine mix. Then back in the pot, bring to boil, the lime juice and season with salt and pepper.

The vegetable soup and garnish with peanuts and coriander and serve sprinkled.

Nutritional information per 250 ml

  • Calories: 221 kcal
  • Carbs: 6 g
  • Protein: 5 g
  • Fat: 19 g