Asian potato stew

Ingredients for 4 servings:

• 1 kg floury potatoes
• 2 onions
• 40 g fresh ginger
• 3 tbsp oil
• 400 ml coconut milk
• 650 ml vegetable stock
• 200 g carrot(s)
• 350 g celery
• 200 g mushrooms, brown
• 200 g sugar snap peas
• 1 tsp turmeric
• 1 pinch(s) of sugar
• some salt and pepper, black pepper to taste
• 1 tsp, heaped sesame seeds, hulled
• 2 chicken breast fillets, optional for meat lovers

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

super delicious – with coconut milk + turmeric

Toast the sesame seeds in a non-stick pan without any fat until light brown. Be careful! They tend to burn! Remove from the pan and set aside to cool. Wash, peel, and roughly dice the potatoes. Peel the onions and ginger and finely dice them. Wash, peel, and slice the carrots. Wash the celery and cut into thin slices. Clean the brown mushrooms and carefully brush them if necessary and also slice them. Slice the sugar snap peas lengthwise. If you prefer the soup with meat, add two fried chicken breast fillets. Heat 1 tablespoon of oil in a large pot and sauté the potatoes, ginger, and onions for 5 minutes, stirring and tossing constantly. Finally, season with turmeric and sauté briefly. Deglaze everything with the stock and coconut milk and bring to a boil. Simmer the potatoes uncovered (i.e., without a lid) for about 30 minutes until soft. Heat 1 tablespoon of oil in a non-stick pan and fry the prepared mushrooms for 5-8 minutes, turning occasionally, then remove from the pan. Heat 1 tablespoon of oil in the same pan and add the celery and carrots for about 8 minutes. Only add the prepared sugar snap peas for the last 2 minutes, otherwise they will become too soft. Now add the mushrooms and season everything with salt, pepper, and a pinch of sugar. After about 30 minutes of cooking, puree the soup until smooth with a hand blender. Fold in the vegetable mixture and season again with the spices mentioned above. Ladle the soup into deep bowls and sprinkle with a few toasted sesame seeds before serving. If you like, serve with a slice of bread. THE CLUE: If you like, you can cut 2 chicken breast fillets into strips, fry them in oil and add them to the soup.