Rinse and clean the chard. Cut stems into small cubes, cut leaves into bite-sized pieces. Dice onions, finely dice chili pepper. Sauté onions, chili and chard stalks in light butter or possibly butter on 3 or possibly automatic cooking zone 12. Fill up with chicken stock. Cook for 20 min on 1 or possibly on automatic heat 5 to 6. After 10 min add the chard leaves and whipped cream. Finally, mix in the coconut paste. Season soup with cayenne pepper, turmeric and salt.
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