Coconut soup with coriander gremolata and caramelized cashew nuts

3h
- Preparation 30 min
- Resting 2h
- Cooking 30 min

Recipe for WMF Fusiontec Mineral Soup pot, 20cm

Ingredients

4 People

1 tbsp. Coconut oil
1 Onion, diced
2 Cloves of garlic, finely chopped
1 Fresh ginger, finely chopped
1 Carrot, diced
2 Lime leaves
1 stalks Lemongrass, chopped
400 ml Coconut milk
500 ml Vegetable stock
1 Lime
Salt
1 bunch Fresh coriander, finely chopped
1 Lemon, finely grated
1 Garlic, finely chopped
1 tbsp. Olive oil
30 g Sugar
100 g Cashew nuts
20 g Water
Chilli flakes
Sugar
Radishes
Sprouts
Chili

Preparation

Step 1

Heat the coconut oil in a pot over a medium heat. Add the diced onion, garlic and ginger and fry for 2-3 minutes until soft and fragrant. Add the diced carrot and fry for a further 2 minutes. Add the chopped lemongrass and lime leaves, and fry the aromatics for a minute to release their flavors.

tbsp. Coconut oil

Onion, diced

Cloves of garlic, finely chopped

Fresh ginger, finely chopped

Carrot, diced

Lime leaves

stalks Lemongrass, chopped

Step 2

Pour the coconut milk and vegetable stock into the pot and bring the soup to the boil. Reduce the heat and simmer the soup for 15-20 minutes until the vegetables are soft.

ml Coconut milk

ml Vegetable stock

Step 3

Optionally puree the soup with an immersion blender or in a blender until smooth and creamy, alternatively pass everything through a sieve to get a more liquid soup. Season to taste with salt and lime juice.

Lime

Salt

Step 4

In a small bowl, mix together the chopped coriander, lemon zest and garlic. Add 1-2 tablespoons of olive oil until a slightly pasty consistency is achieved. Season to taste with salt and pepper.

bunch Fresh coriander, finely chopped

Lemon, finely grated

Garlic, finely chopped

tbsp. Olive oil

Step 5

Place the cashew nuts, 20g water and 30g sugar in a non-stick pan and mix. Heat over a high heat, stirring constantly, until the water and sugar have boiled dry and coated the nuts. As soon as the contents are dry, switch to a low heat and, while continuing to stir, caramelize the nuts. When the desired point is reached, season the nuts with chilli flakes and sea salt.

Salt

g Sugar

g Cashew nuts

g Water

Chilli flakes

Sugar

Step 6

You can also serve the soup with raw radishes, sprouts or chili as a topping.

Radishes

Sprouts

Chili