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