Serves 6-8 Ingredients 2 Tbsp Coconut Oil 5 Mixed onions red & white, chopped 6 Cloves garlic, pressed or minced 3 Vegetable bouillon tablets or 1 cup fresh vegetable broth 2 Stalk lemon grass, snapped in the middle 3 Tbsp peanut butter 3 Tbsp sweet soy sauce 2 Squeezed Limes Handfull wild tomatoes, washed and drained 1 Can of coconut cream 100 grams Alfalfa, washed and drained (you can also use tauge) Pinch of Himalaya salt Pinch of black pepper How to 1. Heat the coconut oil in a stockpot. Saute the onions, wild tomatoes and garlic on medium heat for about 3 minutes. 2. Add the peanut butter, soy sauce and coconut cream, stir until it is completely smooth. 2. Add 1 cup water if with tablets, otherwise add 1 cup fresh vegetable broth and blend everything up with a hand blender until smooth. 3. Add the lemon grass to the soup and boil it on low heat for 10 minutes. 4. Season to taste with lime juice and add de alfalfa let simmer for another 10 minutes. 5. Remove the lemon grass before serving. 6. Top it with, spring onions, red pepper and peanuts. Bon appétit!