John Myers
Contents
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Ingredients
- 240 g 1 onion, peeled
- 460 g 4 large potatoes / peeled
- 400 g ½ celeriac / cleaned
- 195 g 1 Red pepper, cleaned
- 385 g 1 fennel bulb / cleaned
- 300 g 6 carrots / peeled
- 300 g 1 leek stick / cleaned
- 2 tbsp Olive oil
- 2,5 liter Delicacy broth (12 teaspoons instant broth)
- 500 g 1 packet of pureed tomatoes
- 1 tsp Salt
- 1 tsp Sweet paprika
- 1 tsp Mild curry powder
- 1 tsp Sambal oelek
- 1 tsp Glutamate / alternatively 1 teaspoon instant chicken broth
- 1 tbsp Maggi wort
- 1 tbsp Sweet soy sauce
- Picked parsley for serving
Instructions
- Peel the vegetable onion, cut into wedges and disassemble into pieces. Peel, wash and dice the potatoes. Clean and dice celeriac. Clean and wash the peppers and cut into diamonds. Quarter the fennel bulb, cut out the stalk in a wedge shape and cut everything into pieces. Peel the carrots with the peeler, halve lengthways and cut diagonally into small slices. Clean and wash the leek and cut into rings. Heat olive oil (2 tbsp) in a large, tall saucepan, add the pieces of vegetable onion and fry vigorously so that they take on some color (roasting substances). Add the rest of the vegetables and fry for a few minutes while stirring vigorously. Deglaze / pour in the delicacy broth (2.5 liters) and add salt (1 teaspoon), sweet paprika (1 teaspoon), mild curry powder (1 teaspoon), sambal oelek (1 teaspoon), glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken broth ) season and let everything simmer / boil with the lid on for 20 minutes. Add the tomatoes (500 g) and let simmer / cook for another 5 minutes. Finally, season to taste with Maggi (1 tbsp) and sweet soy sauce (1 tbsp). Serve the soup hot, sprinkled with pulled parsley. It is best to eat the soup for lunch and dinner, then you will lose a few pounds!
