„Kale-coconut-soup with a nutty topping“

Sometimes I just pick a recipe because I happen to have all the ingredients around the house and I don’t feel like going to the grocery store. That’s what happened with this soup, for which a bag of kale that was almost forgotten in the freezer, was used. Surprisingly often these recipes are exactly the ones that completely blow my mind. It remains to be seen whether this has something to do with low expectations and so on, but one thing is certain: this soup is insanely delicious, healthy and just something a little different. For us hungry people it was only 2 portions again, but for normal people or as a starter it is certainly enough for 4 portions.

P.S.: The soup was so delicious that we served it at our small wedding celebration. Once again, it proved to be a standout dish, clearly outshining the main course.

For the soup:

2-3 red onions

2-3 cloves of garlic

4cm ginger (organic ginger does not need to be peeled)

2 tbsp neutral vegetable oil

1 heaped tbsp green curry paste (pay attention to the ingredients when buying, not all are vegan!)

150g red lentils (well rinsed)

1l vegetable broth

400ml coconut milk (1 can)

40g dried apricots

300g chopped kale (frozen, thawed)

a few squeezes of lemon juice

salt and pepper to taste

For the topping:

2 tsp coriander seeds

1 tsp cumin seeds

2 tbsp coconut flakes

2 tbsp peanuts (roasted and salted)

1 tsp chili flakes

Preparation:

1. Peel the onion, garlic, and ginger. Finely chop the garlic and ginger and cut the onions into thin wedges.

2. Heat 2 tablespoons of neutral vegetable oil in a saucepan over medium heat and sauté the onions until translucent. Set aside some of the onion wedges for topping. Then add the chopped garlic and ginger to the pot and sauté briefly. Stir in the green curry paste, then add the lentils, vegetable stock, and coconut milk. Bring everything to a boil and then simmer over medium heat for 10 minutes.

3. Meanwhile, finely dice the dried apricots. After the 10 minutes, add the diced apricots and kale to the pot. Let the whole thing simmer for another 10-15 minutes. The soup should be slightly creamy, and the lentils cooked.

4. Meanwhile, for the topping, toast the coriander and cumin seeds in a pan without fat. When they start smelling, they’re done. Then remove and set aside. Next, toast the coconut flakes in the same pan until golden brown, stirring often. Chop the coconut flakes, peanuts, coriander, and cumin seeds with the chili flakes in a food processor or food processor. Do not overchop, the nuts and seeds should still be chunky.

5. If the soup is too thick after cooking, add some more vegetable broth. Finally, season the soup with lemon juice, salt, and pepper.

6. Divide the hot soup between 2-4 deep plates or bowls and garnish with the topping and the reserved red onions. Serve hot and enjoy.