Tricolor potato soup

Ingredients for 4 servings:

• 500 g potatoes
• 1 onion(s)
• 2 tbsp olive oil
• 1 liter chicken broth
• 1 bay leaf
• salt and pepper
• Cayenne pepper
• 1 pinch(s) curry powder
• 1 bunch parsley, chopped
• 50 g beetroot, cooked, alternatively beetroot juice
• 2 tbsp cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

looks great served in a glass

Peel the potatoes and dice them. Finely chop the onions. Sauté both in oil. Pour in the soup, add the bay leaf and curry. Cook until the potatoes are tender. Puree the soup and season to taste. Divide the soup into thirds. Add the parsley to one third and puree finely. Add the diced beetroot or a little beetroot juice to the second third, add the cream, puree finely and blend until frothy. To serve, first ladle the green soup into glasses, carefully pour the yellow soup over it, and finally the red soup on top. Variations: You can also use basil instead of parsley. You can also use carrots instead of beetroot. This will result in a more orange hue rather than a pink one.