John Myers
Contents
show
Ingredients
- 500 g Jerusalem artichoke fresh
- 350 g Potatoes
- 1 Small parsley root
- 2 tsp Curry
- Ground coriander
- Ground turmeric spice
- Cayenne pepper
- 1 Splash Freshly squeezed lemon juice
- 2 drops Agave syrup
- 750 ml Vegetable broth
- 100 ml Soy cream
- 1 tbsp Vegetable margarine
Instructions
- Peel the vegetables and cut them into cubes. Simmer in the margarine. Dust with curry powder and sauté briefly. Do not sweat the curry too hot or too long, otherwise it will be bitter!
- Fill up with vegetable stock and simmer for approx. 20 minutes. Add lemon juice, soy cream and agave syrup and puree. Season to taste with the spices to taste (and degree of spiciness).
Nutrition
Serving: 100gCalories: 68kcalCarbohydrates: 5.4gProtein: 1.4gFat: 4.4g
