Cranberry Soup

Sauté all ingredients together with 100 grams of fresh cranberries briefly in a little walnut oil and stir often. Rinse and dice 500 grams of zucchini.

Deglaze everything with 400 milliliters of coconut milk, add 600 milliliters of water or vegetable soup and let it bubble up. Add the zucchini cubes and simmer on low heat for 15 min.

In the meantime, remove the peel from 200 grams of lychees and add them to the soup. Squeeze one lime, and rinse, dry and chop half a bunch of cilantro.

Add to the soup along with six tablespoons of soy sauce, season, and bring to the table.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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