This vegetarian soup will make your gut bacteria shout hurray. It’s a hot soup with origins in Asia, but it’s made in a messy kitchen (note to self: buy dish soap) in (and dishrag) Stockholm (and take a course on how to organize your life).

Start by making the base: Put 1 can coconut milk (1.5 cup), 1 tbsp vegetable broth, 1 chopped lemongrass stalk, 2 tbsp grated fresh ginger and about 3 cups of water in a pot. Bring to a boil.

Cut 300 grams potatoes into cubes and, nope, sorry, but we just have to…

… adjust something.

Oh. Yes. That’s so much better.

Cut 300 grams potatoes into cubes and add to the soup. Chop 1 red pepper, cut 200 grams mushrooms into quarters, shred 1/2 leek, and slice 2 carrots, while you wait for the potatoes to soften.

We used a peeler to cut the carrots into spaghetti-like strands.

At the end of the cooking time, add leek and pepper to the soup. When the potatoes are soft enough (not too soft), add the rest of the vegetables and enjoy this half cooked, half raw soup. Spice it up with some chopped cilantro and freshly squeezed lime juice.

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