Ingredients
Preparation
- Chop the onion, garlic, celeriac, spring onion and sweet potato into small pieces. Fry the onion until translucent and after a minute add the garlic, celeriac and sweet potato. Fry the mixture for 10 minutes.
- Next, add the water with the stock, coconut milk and herbs and stir everything together. Cook for about 15 minutes and in the meantime fry the spring onions in a small frying pan.
- Blend the soup with a hand blender and pour into bowls. Sprinkle with the fried onions and pine nuts.
