in Soup Recipes

Potato and vegetable curry soup

updated

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Ingredients for 4 servings:

  • 500 g potatoes
  • ½ cauliflower
  • ½ celeriac
  • 3 carrots
  • 1 handful of fennel
  • some curry powder
  • 1 clove(s) garlic
  • some chili powder
  • 2 cubes of vegetable stock
  • Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Heat olive oil in a saucepan. Briefly sauté the garlic. Chop the vegetables and add everything to the pan. Sauté for about 3 minutes, then cover with water and add the vegetable stock cubes. Simmer on low heat with the lid on for 20 minutes. Stir occasionally. Then purée with a hand blender until the soup reaches the desired consistency. Add curry, chili, salt, and pepper, and simmer for a few more minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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