wash the courgettes, cut off the lid.carefully hollow out the zucchini ball with a tablespoon of waterput the zucchini flesh to one sidepeel and halve the Jerusalem artichoke rootscut a Jerusalem artichoke root into slices and put asidewash and peel the spring onions and cut them into rings.
heat the oil in a saucepanput the zucchini flesh, Jerusalem artichoke and spring onions in the potfry for approx. 2 min on medium heatadd the coconut milk and vegetable stockAdd 1 tablespoon curry paste, apple vinegar, nutmeg and pepper.simmer for approx. 20 min at medium heat, stir again and again
during which the Jerusalem artichoke root slices in a pan crispy frypuree the soup with a hand blenderseason to taste with salt, pepper and curry paste
serve in the hollowed out courgetteswith the crispy fried Jerusalem artichoke slices decorate
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