Crunchy Coral Soup

Whether you want to serve your guests (or yourself) a colorful appetizer, or a very crispy main course; soup is always good. This Crunchy Coral Soup ensures that you taste each ingredient individually; pure nature on a plate, with the right taste balance so that every bite (we do not exaggerate) becomes an interesting combination of flavors. Sounds poetic, right? Try it yourself.

For 4 servings (or 8 appetizers)

– 1 piece of ginger (approx. 3cm) finely chopped

– 3 tablespoons of olive oil

– 2 cloves of garlic, finely chopped

– 1 whole red pepper, finely chopped

– 5 tomatoes, in cubes

– 4 red peppers, in cubes

– 1 whole zucchini, in cubes

– salt

– 3 broth blocks

– teaspoon smoked paprika

– 2 cans of tomato paste

– 1 – 1.5 liters of water

– 4 handles spinach (1 hand per cup for main course, ½ hand per cup for starter)

– green olives


Heat the olive oil in a soup pan and fry the garlic, ginger and red pepper.

Add the tomato and a pinch of salt, stir-fry for 4 minutes on half-high fire.

Add the rest of the vegetables, the broth blocks, tomato paste and the water and simmer with the lid on the pan until the vegetables are soft enough to blend with the stick blender.

Blend with a stick blender to a slightly smooth whole – emphasizing slightly, because structure is absolutely a prese (it’s just meant that you do not have to chew because it’s soup and no spaghetti).

Garnish with spinach and green olives.