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Parsnip or parsley root give the soup a special touch. The lemongrass stalks are very fibrous. For this reason, they are cooked whole and removed before puréeing.
Peel shallots, carrots, garlic and parsley and shred in Braun’s MultiQuick 9 and its 1.5l food processor attachment 1500ml.
Fry vegetable pieces in a little oil until transparent, then pour in vegetable stock and coconut milk and season with curry, salt and pepper.
Tap lemongrass with the spine of a knife, add to soup and let it all simmer for 20 minutes.
Then remove lemongrass and purée the soup with boiled vegetables and the help of the blending shaft of MultiQuick 9 until creamy.
Season soup to taste with salt and pepper.
This recipe was prepared using Braun’s MultiQuick 9 hand blender with its 1.5l food processor attachment and its blending shaft.
Parsnip or parsley root give the soup a special touch. The lemongrass stalks are very fibrous. For this reason, they are cooked whole and removed before puréeing.
Peel shallots, carrots, garlic and parsley and shred in Braun’s MultiQuick 9 and its 1.5l food processor attachment 1500ml.
Fry vegetable pieces in a little oil until transparent, then pour in vegetable stock and coconut milk and season with curry, salt and pepper.
Tap lemongrass with the spine of a knife, add to soup and let it all simmer for 20 minutes.
Then remove lemongrass and purée the soup with boiled vegetables and the help of the blending shaft of MultiQuick 9 until creamy.
Season soup to taste with salt and pepper.
