Summary

Ingredients

• 400 g celeriac
• 250 g potato (s), floury-boilin
• 150 g apple (Holsteiner Cox)
• 1 shallot (s)
• 600 ml vegetable stock
• 400 ml coconut milk
• Herbal salt and pepper, from the mill
• 1 tablespoon curry powder
• 1 tablespoon rapeseed oil
• 1 tablespoon coconut oil

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Instructions

1. Wash, peel and cut the potatoes, celery and apple into large cubes. Peel the shallot and cut into cubes. Cut the celery greens into small pieces for the garnish.
2. First heat the rapeseed oil in a saucepan, then add the coconut oil. Sweat the shallots. Add the vegetables and the apple, deglaze with the stock and season. Let the vegetables simmer for 20 minutes, then fill up with the coconut milk. Briefly heat the soup again, then puree. Season the soup to taste and serve, sprinkle with celery greens.
3. My curry powder was a Thai one.