Celery-Apple-Coconut Soup

Ingredients for 4 servings:

• 400 g celeriac
• 250 g potatoes, floury
• 150 g apple (Holsteiner Cox)
• 1 shallot(s)
• 600 ml vegetable stock
• 400 ml coconut milk
• Herb salt and pepper, from the mill
• 1 tbsp curry powder
• 1 tbsp rapeseed oil
• 1 tbsp coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash, peel, and roughly dice the potatoes, celery, and apple. Peel and dice the shallot. Finely chop the celery leaves for garnish. First, heat the rapeseed oil in a pan, then add the coconut oil. Sauté the shallots. Add the vegetables and apple, deglaze with the stock, and season. Let the vegetables simmer for 20 minutes, then add the coconut milk. Briefly reheat the soup, then puree. Season to taste and serve, sprinkled with celery leaves. My curry powder was Thai.