Potato soup with turmeric

Ingredients for 2 servings:

• 300 g potatoes, floury or mostly waxy
• 2 cloves garlic
• 125 g carrot(s)
• 50 g vegetable onions
• 300 g leek (1 normal-sized, not too thin stalk)
• 250 ml beef broth
• 50 ml cooking cream or cream
• nutmeg
• turmeric
• Salt and pepper from the mill
• Oil, neutral
• Spring onions and/or chili flakes, bacon and/or salmon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

hearty base, easy to adapt

Peel and chop the potatoes, onion, garlic, and carrot. Cut the leek into rings and wash thoroughly. Sauté all ingredients in a little neutral vegetable oil and turmeric to taste, then deglaze with broth. Simmer until the vegetables are cooked and purée with cooking cream or cream, if desired. Tastes good as is. But if you use it, season with nutmeg, pepper, and salt after cooking. Possible toppings to taste: – chopped spring onions – chopped herbs – small strips of smoked salmon – roasted bacon cubes – chili flakes. Total weight: 1.081 kg Energy: 625 kcal Fat: 26 g Carbohydrates: 65 g Protein: 30 g Fiber: 20 g Sugars: 20.3 g Salt: 2.1 g