Turnip Cabbage-Coco-Carrot-Pot with Meatballs

Here they are again: carrots, cabbage turnip, swiss chard and more - directly brought from local fields to our markets. What a colourful, delicious diversity! Try our light and fresh recipe: "Turnip Cabbage-Coco-Carrot-Pot“ and enjoy the summer.


Serves 4

For the soup:
60 g onions
1 bunch spring onions
350 g turnip cabbage (kohlrabi)
250 g carrots
600 ml vegetable stock
200 ml coconut milk
40 g butter
1 tablespoon parsley
salt, freshly ground pepper
1 knife point of each: turmeric (curcuma) and nutmeg

For the meatballs:
400 g minced beef
2 to 3 tablespoons bread crumbs
2 eggs (M)
salt, freshly ground pepper


Step One :

Peel onions and chop finely; set aside. Trim and wash spring onions, chop and set aside. Keep some green rolls for the garnish. Wash kohlrabi, trim and peel with a knife. Cut into sticks and set aside. Peel and wash carrots. Cut into crescent-shaped pieces and set aside. Measure stock and coconut milk and set both aside. Weigh out butter and set aside. Set aside parsley and spices. Put minced meat in a bowl, measure bread crumbs and add to the meat. Toss in eggs, salt, pepper and form little meatballs (30 g). Set aside on a plate.


Step Two:

Set a 4-l-pot on the cooking zone. Add butter and heat up. Toss in onions and spring onions and sauté for 2 minutes. Add kohlrabi and again sauté for 2 minutes. Then add carrots and sauté for another 2 minutes. Pour in stock and coconut milk and bring to a boil. Put in meatballs and simmer for 10 minutes. Stir in parsley and season the soup with salt, pepper, nutmeg and turmeric. Laddle into bowls and garnish with spring onions. Serve and enjoy.


Sugar snaps also taste in this soup.

Delicious !

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