What you will need for 6 servings


  • 500 g sweet potato
  • 500 g broccoli
  • 300 g zucchini
  • 150 g red lentils
  • 2 tablespoons oil
  • 1 tablespoon green curry paste
  • Approx. 1,5 l water
  • 400 g coconut milk
  • 2 tbsp. soy sauce
  • 2 tsp. sugar
  • Approx. 2 tsp. salt
  • Optional: 250 ml soy cream


Step 1- Preparations

  • Peel the sweet potato, wash and cut into pieces.
  • Wash the broccoli, cut off the stalk and peel if necessary and cut into cubes. Wash the zucchini and cut it into cubes as well. Weigh the red lentils and wash them with water until the water runs clear.

Step 2- Short and Easy

  • In a large pot, heat 2 tablespoons of oil over high heat and briefly sauté the curry paste, broccoli stalk and sweet potatoes and add a liter of water. When the soup boils, turn down the heat and continue to simmer over medium heat.
  • When the sweet potato and broccoli are a bit softer (after about 15 min.) add the zucchini, broccoli florets, red lentils and coconut milk and let it simmer until the ingredients are cooked (about after 10-15 min.).
  • Then add about 2 tablespoons of soy sauce, 2 teaspoons of sugar and some salt and blend it all once.
  • If you are a friend of mild spiciness or like it extra creamy, you can now add 250 ml soy cream and fill up with some water (approx. 500 ml). Depending on the desired thickness, you can increase or decrease the amount of water.

Step 3- Serve


Simply serve in bowls with some bread, add some freshly chopped chili peppers for that extra kick and enjoy.



Small tip:


The soup is too thick when it would no longer pass as cream soup, but rather as mashed potatoes :)