Vegetable Potato Soup

Ingredients

• 250 g celery (or kohlrabi)
• 200 g potatoes
• 1 onion
• 20 g ginger (1 piece)
• 2 tbsp Coconut oil
• 500 ml vegetable broth
• 2 carrots
• Salt
• Pepper
• 0.5 tsp turmeric powder
• 125 ml Coconut milk
• a pinch cayenne pepper

Instructions

1. 1.

   Peel, trim, and dice celery, potatoes, onion, and ginger into small pieces; set aside 50 g of diced celery.

2. 2.

   Heat 1 tbsp oil in a pot. Sauté the onion and ginger until translucent, then add the vegetables and stir. Pour in the broth and simmer over medium heat for about 15 minutes until tender.

3. 3.

   Meanwhile, peel and dice carrots. Heat 1 tbsp oil in a skillet and sauté carrot and celery cubes for 7 minutes. Season with salt, pepper, and turmeric.

4. 4.

   Blend the soup with coconut milk using an immersion blender. Season with salt, pepper, and cayenne pepper. Ladle the soup into bowls, top with reserved vegetable cubes, and serve.