Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 medium sweet potato (s)
- 2 fennel bulb (s)
- 1 bunch spring onion (s)
- 1 small onion (s), red
- 1 red pepper (s)
- 0.75 liter ¾ vegetable stock
- 1 can coconut milk
- 1 teaspoon cream horseradish
- 1 teaspoon turmeric
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into cubes or slices. Cut out the stalk of the fennel bulbs, cut the fennel into strips and then a little smaller.
- Put the vegetables without the peppers in a saucepan and simmer with the broth for 15 minutes. Now add the pepper pieces and coconut milk and cook for another 5 minutes. Finally add the spices and horseradish.
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