Preparation

Peel and dice the sweet potatoes and potatoes, cut the lemongrass into pieces. Cook all the potatoes until in approx. 900 ml water to which the lemongrass, rock salt, bay leaves and ginger have been added (takes around 30 minutes). Remove the bay leaves and lemongrass, use a hand blender to create a creamy mixture from the sweet potatoes, potatoes, cooking water, vegan coconut cream and olive oil. Scatter with parsley prior to serving.

Tip: We serve this soup with new potatoes. The red colour will only remain if the soup is sieved, not if it is blended.

 

Ingredients (serves 2)

2 carrots 100 g celeriac 1 fennel bulbs 5 tbsp high-oleic olive oil 1 kg tomatoes 3 pointed peppers 1 bay leaf Oregano Marjoram 1 sprig thyme Rock salt Fermented pepper 3 tbsp tomato purée Approx. 1.5 litres vegetable stock or water Basil