Summary

Ingredients

• 1 kg kohlrabi, with the leaves (cleaned and cut 500 g)
• 250 g potato (s)
• 200 g red pepper (s) (for decoration)
• 2 chicken breast fillet (s)
• 1 can coconut milk
• 600 ml vegetable stock, instant
• 2 onions)
• 1 clove garlic
• 4 tablespoon oil
• 2 tablespoon curry powder
• 1 pinch (s) sugar
• some salt and pepper
• 1 squirt lemon juice

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Instructions

1. Peel and finely dice the onions and the clove of garlic.
2. Wash a few of the smaller kohlrabi leaves and cut into strips; put them in a bowl of water.
3. Clean and wash the bell pepper (s) and cut into thin strips.
4. Peel, wash and cut the kohlrabi into small pieces.
5. Peel and wash the potatoes and also cut into small cubes.
6. Heat 2 tablespoons of oil in a saucepan and sauté the onion cubes and garlic cubes.
7. Add the kohlrabi pieces and potato cubes and cook for about 5 minutes over a medium heat, stirring constantly. Dust with 2 - 3 tablespoons of curry powder and season with salt, pepper and a pinch of sugar.
8. Deglaze with the broth, pour in the coconut milk and bring to the boil briefly. With the lid closed, cook on a low heat for about 30 minutes.
9. In the meantime, wash the chicken breast fillets, pat dry and cut into 4 - 6 strips (depending on size). Now stick the meat strips on skewers and season with salt and pepper. Heat 2 tablespoons of oil in a non-stick pan and fry the skewers in portions for about 4 minutes on each side over medium heat. Take out and wrap in aluminum foil.
10. Finely puree the soup with the magic wand so that it gets a nice creamy consistency. Season to taste with salt and pepper and a squeeze of lemon juice.
11. Arrange the kohlrabi soup in soup bowls or deep plates and for the decoration spread a few strips of paprika and a few of the leaf strips on top. Place the skewers across the soup bowls or the soup plates.
12. TIP:
13. The friends of the meatless kitchen simply leave out the chicken skewers.