Summary

Ingredients

• 20 g mararine
• 100 g onion (s), approx. 1 lare onion
• 15 g arlic, about 3 cloves
• 15 g iner, fresh
• 400 ml water, more if necessary
• 3 tablespoon vegetable stock, instant
• 275 g kohlrabi, approx. 1 medium-sized kohlrabi
• g 1,250 zucchini, approx. 4 pieces
• 400 ml coconut milk
• 100 g peas, frozen
• 4 teaspoons curry powder
• 2 kaffir lime leaves

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Instructions

1. Dice onion, garlic and ginger and sauté in margarine. Deglaze with water and vegetable stock. Roughly dice the kohlrabi and add. Then roughly chop the zucchini and add it together with the peas. Pour in the coconut milk, add the curry powder and the kaffir lime leaves and simmer for about 20-30 minutes. When the vegetables are soft, take out the kaffir lime leaves and puree the vegetables. The consistency can be diluted accordingly with additional water.
2. Tip:
3. Cooked pieces of asparagus go very well as a soup addition (if you want it to be quick, just pull them out of the glass).