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+ servings

Zucchini cream soup with Jerusalem artichoke and coconut milk!

Preppie--and-me
Zubereitungszeit 20 Minuten
Gesamtzeit 5 Minuten
Portionen 4 Personen

Zutaten
  

  • 4 zucchini balls
  • 8 tubers Jerusalem artichoke
  • 4 spring onions
  • 1 tbsp oil
  • 1 -2 tbsp green curry paste spicy
  • 200 ml coconut milk
  • 250 ml vegetable broth
  • 1 tbsp cider vinegar
  • 1/2 teaspoon nutmeg
  • 1 pr. pepper
  • salt and pepper to taste

Anleitungen
 

  • wash the courgettes, cut off the lid.
    carefully hollow out the zucchini ball with a tablespoon of water
    put the zucchini flesh to one side
    peel and halve the Jerusalem artichoke roots
    cut a Jerusalem artichoke root into slices and put aside
    wash and peel the spring onions and cut them into rings.
  • heat the oil in a saucepan
    put the zucchini flesh, Jerusalem artichoke and spring onions in the pot
    fry for approx. 2 min on medium heat
    add the coconut milk and vegetable stock
    Add 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 fry
    puree the soup with a hand blender
    season to taste with salt, pepper and curry paste
  • serve in the hollowed out courgettes
    with the crispy fried Jerusalem artichoke slices decorate
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