5-6 mushrooms
150 g broccoli
150 g carrots
1 red bell bell pepper
2 onions
1 zucchini
vegetable broth
filtered water
100 ml coconut milk
fresh coriander
coconut oil
Wash, clean and dice the vegetables. Cut the onions into strips. Leave the coconut fat in the pot, add the vegetables and sauté briefly. Deglaze with water, add coconut milk and vegetable stock and simmer for about 15 minutes. Season with salt if necessary. As a topping in this case fits perfectly fresh cilantro.
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