Green curry cream soup with leek, apples, spinach and smoky nut and garlic brittle

Ingredients for 4 servings:

• 300 g potatoes
• 2 stalk(s) leeks
• 2 apples
• 40 g baby spinach
• 2 m.-large shallot(s)
• 700 ml vegetable stock
• 250 ml coconut milk, creamy
• 4 tsp soy sauce
• 4 tsp apple cider vinegar
• 2 tsp curry paste, green
• 1 tsp mint, dried
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1 tbsp oil for frying
• 4 tbsp hazelnuts, chopped
• 4 tsp sesame seeds
• 3 garlic cloves
• 1 spring onion(s), green part only
• 2 tbsp raw cane sugar
• 1 tbsp water
• ½ tsp smoked salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Peel and dice the potatoes. Peel, quarter, core, and then dice the apples. Wash the leek and slice into rings. Peel and dice the shallots and wash the baby spinach. Heat the oil in a saucepan and caramelize the apple cubes for about 4 minutes over high heat. Then add the potatoes and leek and roast for another 3 minutes. Add the shallots, stir, and continue roasting for another 1 minute. Add the curry paste, stir, and roast briefly. Deglaze with the soy sauce, pour in the vegetable stock, and pour in the apple cider vinegar. Remove the roasted residue from the bottom of the pan and bring the soup to a boil. Cover and simmer for about 20 minutes over medium heat. Meanwhile, dry-roast the chopped hazelnuts and sesame seeds in a pan, then transfer to a bowl. Peel the garlic and grate it into the bowl. Add the smoked salt and mix everything together. Quarter the green parts of the spring onion lengthwise, cut into small pieces, and add to the bowl. Add the raw cane sugar and water to the pan and melt the sugar over medium heat, stirring constantly until the water has boiled. Reduce the heat, add the contents of the bowl, and stir until caramelized. Once the soup is finished cooking, remove it from the heat, pour in the coconut milk, reserving a small amount for garnish, then add the baby spinach, dried mint, ground coriander, and cumin. Puree the soup with a hand blender and bring back to a boil briefly. When serving, scatter the nut and garlic brittle over the soup and garnish with a little coconut milk. Notes: The salty-sweet brittle, with its nutty, smoky, and garlic flavors, is an integral part of the overall flavor and should definitely be eaten as a garnish with the soup. The shallots should not be added to the pot at the beginning, as they would otherwise burn during roasting.