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Zucchini cream soup with Jerusalem artichoke and coconut milk!
23 Stdn. 45 Min.
20 Min.
5 Min.
Gericht: Soup
Portionen: 4 Personen
Autor: Preppie--and-me
  • 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
  1. 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.

  2. 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

  3. 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

  4. serve in the hollowed out courgettes

    with the crispy fried Jerusalem artichoke slices decorate