Vegetables coconut soup

Autumn has came with its dead leaves, shorter days and milder weather ( not to say cold and rainy weather). Now, we all want warm diners, super comforting but still healthy and in a perfect world, dinner would be made in a brisk. Well, I might have the recipe you are dreaming of… this vegetables and coconut soup. It takes little time to be made and it can even be prepared beforehand.

Ingredients

400mL of coconut milk

800mL of vegetable stock

2 teaspoons of curry paste

2 bell peppers ( yellow and red )

½ an onion

250g of mushrooms

100g of spinach

100g of corn

Method

Start by dicing the bell peppers.

Mince onion and mushrooms.

Heat a large pot over high heat.

Cook curry paste until fragrant.

Add in onion, bell peppers and mushrooms.

Cover and cook 5 minutes over medium-high heat.

Then pour coconut milk and stock.

Cook for an additional 10 minutes.

Add in corn.

Just before serving mix in spinach.