Kohlrabi Coconut Soup

Ingredients

• 1 onion
• 2 kohlrabi
• 120 g celery root
• 2 Potatoes
• 1 red chili pepper
• 1 stalk lemongrass
• 4 tbsp rapeseed oil
• 700 ml vegetable broth
• 300 ml coconut milk
• Salt
• Pepper
• 3 tbsp peanuts (15 g each)
• 300 g Brussels sprouts
• 2 tbsp flour
• 1 egg
• 80 g whole grain breadcrumbs
• 1 handful Thai basil (5 g)

Instructions

1. 1.

   Peel and finely dice the onion. Peel, clean, and cut the kohlrabi, celery root, and potatoes into about 1.5 cm cubes. Wash the red chili pepper, trim the lemongrass, and slice both into thin rings.

2. 2.

   Heat 1 tbsp oil in a pot. Sauté the kohlrabi, onion, celery root, chili, and lemongrass for 4–5 minutes over medium heat. Add the potatoes, deglaze with broth and coconut milk, cover, and simmer gently for about 30 minutes.

3. 3.

   Meanwhile, chop the peanuts and toast them in a hot pan without oil over medium heat for 3 minutes. Wash the green chili pepper and slice into thin rings.

4. 4.

   Clean and separate the Brussels sprouts into individual leaves. Place flour on one plate, season with salt and pepper. Beat the egg in a shallow dish. Spread breadcrumbs on another plate. Coat each sprout leaf in flour, dip in egg, then coat in breadcrumbs. Heat remaining oil in a pan. Fry the coated leaves for 3–4 minutes over high heat until crisp. Wash Thai basil, pat dry, and tear the leaves.

5. 5.

   Season the kohlrabi coconut soup with salt and pepper, ladle into bowls, and garnish with fried Brussels sprout leaves, Thai basil, chili rings, and toasted peanuts.