Chinese cabbage curry soup

Ingredients for 4 servings:

• 900 ml vegetable stock
• 700 g Chinese cabbage
• 1 m.-sized potato(s)
• 1 clove(s) garlic
• ½ small onion(s)
• 2 tsp curry powder
• some pepper
• some ginger, freshly grated
• some nutmeg
• some oil for steaming
• e.g. cream, to refine

Instructions

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

light soup for every day

Peel and chop the potatoes, onion, and garlic. Heat a little oil in a large pot. Briefly fry/sauté the onion, garlic, and curry powder. Add the potatoes and a little water, cover, and sauté over medium heat for about 5 minutes. In the meantime, wash and trim the Chinese cabbage, and cut it into thin strips. Add it to the pot, stir well, and sauté covered for about 5 minutes. Pour in the stock, bring to a boil, then simmer covered for about 5 minutes. Purée the soup finely with a hand blender or in a blender and season with pepper, ginger, nutmeg, and salt to taste. Simmer uncovered for a few more minutes. Serve the soup with cream, if desired. Serve with fresh flatbread.