Summary

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

1. 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.
2. 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.