John Myers
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Curry Vegetable Soup with Filler
The perfect curry vegetable soup with filler recipe with a picture and simple step-by-step instructions.
Curry vegetable soup:
- 300 g Carrots
- 150 g Celery
- 100 g Leek
- 350 g Potatoes
- 1 Onion approx. 150 g
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 1 tbsp Butter
- 1 liter Clear meat broth (2 tbsp instant)
- 2 tsp Mild curry powder
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Sambal oelek
- 1 cups Cooking cream 200 g (here: From HANSANO)
Inlay:
- 250 g Chicken breast fillets
- 1 tbsp Oil
- 200 g Carrots for carrot blossoms
- 50 g Roasted and salted sunflower seeds
To serve:
- Parsley
- Peel the carrots with the peeler. Dice 300 g. Scrape the rest (200 g) with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade. Clean and dice the celery. Clean and wash the leek, halve lengthways and cut into rings. Peel, wash and dice the potatoes. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean, wash and finely dice the chilli pepper. Heat butter (1 tbsp) in a high saucepan and fry the vegetables (carrot cubes, celery cubes, leek rings, potato cubes, onion cubes, garlic cubes, ginger cubes and chilli pepper cubes) vigorously in it, deglaze / pour in the clear meat stock (1 liter), the scraped Add the carrots, season with salt (1 teaspoon), mild curry powder (2 teaspoons), turmeric (1 teaspoon) and sambal oelek (1 teaspoon) and simmer / cook for about 25 minutes. Attention: Remove the scraped carrots after 10 minutes and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) as a soup. Cut the chicken breast fillets into small cubes and fry / stir-fry in a pan with oil (1 tbsp). Carefully puree the soup with a hand blender, then add the cooking cream (1 cup) and stir in the soup (carrot blossoms, chicken breast fillet cubes and roasted / salted sunflower seeds). Serve the soup hot, garnished with parsley.
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