Coconut Vegetable Soup – Gluten-free version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Add the pepper and fry about 3 minutes, stirring, until it softens.

   ⚙ Adding to the hot fat and fryingStove

To assemble

1. 5
   Add the turmeric and ginger and stir for a minute, until fragrant.
2. 6
   Add the carrot, stock and gluten-free soy sauce and bring to a boil.

   Stove
3. 7
   Turn down the heat and simmer 10 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 8
   Add the zucchini and coconut milk and cook 5 more minutes.

   Stove

   💡Hard vegetables (carrots, celery, potatoes) cook from the start; zucchini and pasta go in at the end so they don't fall apart.
5. 9
   Season with salt, taste and adjust.
6. 10
   Sprinkle the cilantro on top and serve.