Creamy kohlrabi soup with chicken skewers

Ingredients for 4 servings:

• 1 kg kohlrabi, with leaves (cleaned and cut 500 g)
• 250 g potatoes
• 200 g red bell pepper(s) (for decoration)
• 2 chicken breast fillets
• 1 can coconut milk
• 600 ml vegetable broth, instant
• 2 onions
• 1 garlic clove(s)
• 4 tbsp oil
• 2 tbsp curry powder
• 1 pinch(s) of sugar
• some salt and pepper
• 1 dashes lemon juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

anything but boring – with coconut milk and curry

Peel and finely dice the onions and garlic clove. Wash a few of the smaller kohlrabi leaves and cut into strips; place these in a bowl of water. Trim, wash, and finely slice the bell pepper(s). Peel, wash, and finely slice the kohlrabi. Peel, wash, and dice the potatoes. Heat 2 tablespoons of oil in a saucepan and sauté the diced onions and garlic. Add the kohlrabi pieces and potato cubes and sauté for about 5 minutes over medium heat, stirring constantly. Sprinkle with 2-3 tablespoons of curry powder and season with salt, pepper, and a pinch of sugar. Deglaze with the broth, pour in the coconut milk, and bring to a boil briefly. Simmer with the lid on for about 30 minutes over low heat. Meanwhile, wash the chicken breast fillets, pat dry, and cut each into 4-6 strips (depending on size). Thread the meat strips onto skewers and season with salt and pepper. Heat 2 tablespoons of oil in a non-stick pan and fry the skewers in batches for about 4 minutes on each side over medium heat. Remove from the pan and wrap in aluminum foil. Purée the soup with a hand blender until it reaches a nice, creamy consistency. Season to taste with salt, pepper, and a squeeze of lemon juice. Serve the kohlrabi soup in soup bowls or deep plates and garnish each with a few strips of bell pepper and some of the reserved leaf strips. Place the skewers across the soup bowls or soup plates. TIP: Those who prefer meat-free cooking can simply omit the chicken skewers.