Indonesian Peanut Soup



Serves 6-8

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!

Turkish Red Lentil Soup




1 Cup vegetable stock (from a cube is also fine)
2 Cups water
2 Onions, chopped
2 Carrots, peeled & shred
2 Garlic cloves, pressed or minced
1 Cup red lentils, washed & drained
2 Tbsp tomato paste
Pinch of black pepper
Pinch of Himalaya salt
2 Tsp cumin powder

How to
1. Boil the vegetable broth in a stockpot and add all the dry ingredients.
2. Pour the onions and garlic, boil this for 5 minutes.       
3. Pour the red lentils, carrots and the tomato paste, add the 2 cups of water and let it boil for another 25 minutes on medium heat.
4. Blend the soup with a hand blender till smooth and add water & Himalaya salt if needed.
5. Serve the soup with fresh parsley, lemon juice and red chili flakes or anything you like.

Bon appétit!

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