Soups are perfect for cold and dark fall nights. I make a lot of vegetable puree soups and I love to eat them with a side of freshly baked bread and some nice cheese.  I made this soup for the first time last weekend and I thought it would be the perfect recipe to share with you, since it’s o easy, fast and healthy.

I hope you like it :)!

 

4 portions

1 can light coconut milk

2 dl creme fraiche

2 cubes vegetable stock

1 package saffron

1/2 teaspoon salt

1 and 1/2 teaspoon graded ginger

2 dl water

500 g vegetables ( I used cauliflower, broccoli, sugar snaps, spring onion and carrots)

400 g chicken

peel of 1 lime

fresh coriander

1. Pour coconut milk and creme fraiche in a pot. Add stock, saffron, salt and ginger. Let boil for a while. Add water and vegetables.
2. Boil for six minutes. Cut the chicken in cubes.
3. Add lime and chicken. Remove the pot from heat and let sit for five minutes.
4. Pour into bowls and garnish with coriander.