Creamy kohlrabi soup with coconut milk

Name: Creamy kohlrabi soup with coconut milk
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 1 kg (approx. 450 g) Kohlrabi with green; 250 g Potato; 4 TABLESPOONS Oil; 2-3 TEASPOONS Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 can(s) (400 ml) Coconut milk; 600 ml vegetable or poultry broth; 150 g red pepper; 2 Chicken filets (à approx. 175 g); 8 wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

Who would have thought it: the down-to-earth kohlrabi harmonises wonderfully with Far Eastern coconut milk in a soup pot.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
1 kg (approx. 450 g) Kohlrabi with green
250 g Potato
4 TABLESPOONS Oil
2-3 TEASPOONS Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 can(s) (400 ml) Coconut milk
600 ml vegetable or poultry broth
150 g red pepper
2 Chicken filets (à approx. 175 g)
8 wooden skewers

Directions

1
Peel and finely dice the onions and garlic. Wash the small kohlrabi leaves and cut them into strips. Put the strips in a bowl of water. Peel, wash and cut the kohlrabi into small pieces. Peel, wash and dice the potatoes. Melt 2 tablespoons of oil in a saucepan. Fry onions and garlic in it. Add kohlrabi and potatoes and fry over medium heat for about 5 minutes, stirring continuously. Dust with curry, season with salt, pepper and 1 pinch of sugar. Deglaze with coconut milk and broth, bring to the boil. Cover and cook for about 25 minutes.
2
In the meantime, clean and wash the peppers and cut them into fine strips. Wash the fillets, dab dry and cut into 4 strips each. Put the meat strips on wooden skewers. Season with salt and pepper. Heat 2 tablespoons of oil in a large, coated pan and fry the skewers in portions for about 3 minutes on each side. Remove and keep warm
3
Finely puree the soup and season to taste with salt and pepper. Serve the soup, add a few strips of paprika and cabbage green. Add skewers