Coconut-Spinach-Soup with Tomato-Coriander-Salad
Food is art! With different flavours, that combined create a new taste explosion and an experiment with various textures such as creamy, crispy, crunchy or soft, this soup is truely an artwork. The raw vegetables, give the soup a clourful and interesting touch. This recipe is from the book Vegan Daily from Surdham Göb.
Ingredients
For the soup
- 660 ml coconut milk
- 500 ml water
- ¼ celery bulb
- ½ fennel bulb
- Sea salt
- 2 carrots
- 300 g spinach
- 1 red chili small
- 20 g ginger
For the salad
- 6 tomatoes ripe
- 1 bunch fresh coriander
- 1 Orange juice from
- 4 tbsp. sesame oil
- 4 tbsp. sesame
- Sea salt
Instructions
For the soup
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Bring water and coconut milk to a boil. Wash celery and fennel, chop it finely and let it simmer in the coconut milk for about 10 minutes. Season with salt and mix everything with a blender.
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Peel carrots and cut into thin stripes. Wash the spinach and remove the stems of the leaves. Cut the spinach leaves into 4 cm wide stripes. Cut the chili in very thin rings, then peel und chop the ginger.
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Remove the soup from the stove and add the prepared vegetables. Leave it in for 4 minutes, then serve.
For the salad
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Wash tomatoes, cut them in half, remove the stems and cut them into 1 cm big cubes. Season with chopped coriander, orange juice, sesame oil, sesame and salt.
Additional information
Photography © Oliver Brachat, AT Verlag / www.at-verlag.ch
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