Summary

Ingredients

• 1 medium onion (s)
• 1 piece (s) ginger, about the thickness a finger
• 1 clove garlic
• 1 tablespoon olive oil
• 100 ml white wine, dry
• 350 g turnip (s)
• 1 kohlrabi
• 300 g chicken breast fillet (s)
• 750 ml vegetable stock
• 400 ml coconut milk
• 0.5 ½ cup crème fraîche
• salt and pepper
• curry
• Herbs

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Instructions

1. Dice the onion, garlic and ginger and sauté in olive oil until the onions are translucent. Deglaze with the white wine and reduce briefly, then pour in the vegetable stock and bring to the boil.
2. Cut the turnips into narrow strips and dice the kohlrabi and add to the simmering vegetable stock. Cut the chicken breast into small pieces, add to the soup and let simmer. Season to taste with the spices, among other things. with plenty of curry powder.
3. When the vegetables are almost soft, add coconut milk and creme fraiche, simmer for another 5 - 10 minutes, season again to taste and serve.