John Myers
Ingredients for 4 servings:
- 2 m.-large kohlrabi, cut into pieces
- 300 g potatoes, diced
- 300 g carrot(s), cut into pieces
- 2 m.-sized onion(s)
- 100 g leek
- Fat for frying
- 1 liter vegetable broth, possibly more, up to approx. 1.5 l
- 1 can coconut milk, 400 ml
- 2 stalks of lemongrass
- 1 piece(s) ginger, thumb-sized
- some sea salt
- some pepper
- e.g. crab or fish or feta cheese
- e.g. croutons or vegetable balls
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes
with coconut milk, lemongrass and ginger
Wash, trim, and chop the vegetables. Chop them very finely for a shorter cooking time. Sauté the onions, but don’t let them brown. Sauté some of the vegetables, then add the rest. Pour in the broth until the vegetables are covered. Add the spices and lemongrass, and cook until the vegetables are tender and ready to puree. This can take 30-40 minutes, depending on the size of the vegetables. Depending on the desired consistency, you can add more vegetable broth or water. Remember to stir in the coconut milk at the end. Add the coconut milk and stir in. Remove the lemongrass and puree the soup. Stir in the desired garnish, perhaps frying it briefly in butter beforehand and letting it simmer in the creamy soup for a while. Serve. If you like, you can also use ground lemongrass or ground ginger. Don’t be too sparing. They taste different than fresh spices, but they are also very delicious.
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