Summary

Ingredients

• 1 kohlrabi
• 1 medium zucchini
• 5 medium potato (s)
• 1 large onion (s)
• 0.5 ½ lemon (s), squeezed
• 350 ml vegetable stock
• 400 ml coconut milk
• Pepper, freshly ground
• Wild garlic, chopped
• some oil

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Instructions

1. Peel and dice the potatoes and kohlrabi. Dice the onion and zucchini as well. Sauté everything together in a little oil. Deglaze with the stock and coconut milk, bring to the boil and simmer for about 20 minutes.
2. Puree until smooth and creamy and season with lemon juice and pepper. Garnish with wild garlic on the plate.