The creamy zucchini and celery soup will go very well with large pieces of rustic white bread baked with olive oil and greased with sun-dried tomato pesto.

Summary

Ingredients

• 1 celery root weighing 600-700 g
• 1 large (300-400 g) zucchini
• 2 large onions
• 2 cloves of garlic
• 3-4 cm fresh ginger root
• 1 box (400g) coconut milk
• 1 teaspoon curry powder
• olive oil
• cilantro for serving
• salt, freshly ground black pepper

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Instructions

1. Peel the coarse rind from the celery. Cut a piece of about 100 g and cut into neat cubes with a side of 1 cm. Also, cut the same piece of zucchini.
2. Cut the remaining zucchini and celery into medium-sized pieces.
3. Peel and chop the onion, garlic and ginger. In a heavy-bottomed saucepan, fry the onions, garlic and ginger in oil over high heat, 1 minute. Add celery and zucchini, stir-fry for 5 minutes.
4. Add curry and salt and stir. Pour in 500 ml of boiling water, cover, cook until celery is soft, about 15 minutes.
5. While the vegetables are boiling, heat some oil in a small skillet, add finely chopped celery, fry over medium heat for 5 minutes. Season with salt, pepper and add the zucchini cubes. Fry for another 3-4 minutes.
6. Grind vegetables in a saucepan with a blender until smooth. Pour in the coconut milk, beat a little more with a blender, salt, pepper, heat to a boil. When serving, place spoonfuls of fried vegetables and cilantro leaves into bowls.