Long story short – I had some leftover coconut milk from making the smoothie yesterday and fresh and FREE goutweed is everywhere I look right now. I also haven’t had a decent soup in a long time. I used to love soups but now I’ve been eating pasta all the time 🙂 This stops now because soups are amazingly delicious and good for your belly. I also grabbed a little fresh rhubarb leaf for the soup and it fit perfectly. And this soup turned out SO good! When I finished taking pics of it, I ate the whole bowl of it. And tofu is perfect for replacing the boiled egg in this dish.
- 1 onion
- 2 carrots
- 4 celery ribs
- 3-4 tbsp oil
- a couple of handfuls of young and fresh goutweed leaves
- 1 little fresh rhubarb leaf
- 1,5 vegetable stock cubes or some salt to taste
- 1 tsp dried thyme
- about 1,5 l water
- 2 potatoes
- 200 ml coconut milk (I had the light version)
- a few firm tofu slices for serving
Heat up some oil in a thick-bottomed pot and add chopped onions. Fry for a minute and add carrot coins. Fry for another one to two minutes and add chopped celery ribs, about half of the goutweed leaves (chopped) and sliced rhubarb leaf. Stir, add dried thyme, vegetable stock cubes and water. Boil on a medium heat under the lid until the carrot is almost soft. Add potato cubes, all the leftover chopped goutweed leaves and coconut milk. Boil on the same heat under a lid until the potato cubes are soft. Serve the soup in a bowl and crumble some tofu in it before eating.