Cream Of Vegetable Soup with Coconut Milk

Summary

Ingredients

• 8 medium potato (s)
• 2 kohlrabi
• 5 carrot (s)
• 1 head cauliflower
• 1 leek
• 1 large vegetable onion (s)
• 4 cloves garlic
• 1 chilli pepper (s), hot
• 3 liters vegetable stock
• 2 cans coconut milk
• 4 tablespoon curry powder
• salt and pepper
• possibly cayenne pepper
• Vegetable oil

Print Recipe Pin Recipe

Instructions

1. Peel the potatoes, kohlrabi and carrots and cut into cubes. Remove the greens from the cauliflower and cut into small pieces. Slice the leek and cut the onions, garlic and chilli pepper into small pieces. Heat 3 liters of vegetable stock in a saucepan.
2. Heat the oil in a large saucepan and sauté the onions, garlic and chilli pepper. After a short time, rinse with the hot vegetable stock and add the remaining chopped vegetables. Then bring the whole thing to a boil. Let the vegetables cook in the broth for about 20 minutes (if necessary try to see whether the vegetables are already soft after this time, otherwise let them cook a little longer). When the vegetables are soft, take a hand blender and puree the vegetables in the broth.
3. Open the two cans of coconut milk and add to the soup. Also add the 4 tablespoons of curry powder (more depending on your taste). Puree again and then season with salt, pepper and, if necessary, cayenne pepper.