Kohlrabi soup with coconut

1. Gently fry the kohlrabi, onion, and garlic in the oil.
2. Add the lime leaves to the pan and deglaze with the white wine.
3. Reduce to about a quarter.
4. Add the coconut cream and leave to boil until the kohlrabi is cooked.
5. Purée the soup in the blender and pass through a sieve.
6. Season to taste with salt and pepper.

Serving suggestions:

• As lunch or as a starter.
• In a composition with components of red chilli pepper, ginger, and pak choi.
• In a composition with components of peanut, coconut, and green beans.