Green curry soup

Mild green curry soup, vegan - for a quick and easy lunch. The soup is delicious and healthy, and easy to prepare.

Preparation
10 min. 
Cooking time
15 min.
Serves
2 people

1 garlic clove 
5 g grated ginger 
1 tbsp. coconut oil 
6 broccoli florets 
30 g peas 
1 cube spinach leaves (deep-frozen) 
200 ml coconut milk 
300 ml bouillon 
clear vegetable soup 
3 tbsp. green curry spice
1/2 lime, 100 g mushrooms 

Prepare
Finely chop the garlic, sauté briefly in a pan with the grated ginger and coconut oil. Add the broccoli florets. 

Then add some stock to the pan and add the rest of the vegetables.Clean and slice the mushrooms, add to the pan and deglaze with stock.

Then add the coconut milk and bring everything to a boil.Season the soup with the green curry spice, add the rest of the stock and mix well. Season to taste. 

Add the lime juice and mix well again.