Potato soup with curry, Indian style

Ingredients for 4 servings:

• 1 kg potatoes
• 2 zucchinis
• 5 carrots
• 2 cans of mushrooms
• 1 can of tomatoes, chopped
• 1 onion(s)
• 6 garlic cloves
• 2 tbsp vegetable broth, unsalted
• 3 tsp curry powder
• 1 tbsp oil
• 1 pinch of salt
• 1 liter of water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Vegan, quick, easy

Peel the potatoes and cut them into pieces. Everyone should cut their potatoes as large as they like. Smaller pieces cook faster, of course, but with larger pieces you can at least see what you’re eating. Wash the potatoes, place them in a pot, and just cover with water. Add the vegetable stock and bring to a boil with a lid. Pour in the canned mushrooms along with the water from the can and add a little salt. Please remember: the mushroom water already contains salt. While the potatoes and mushrooms are cooking, peel and slice the zucchini and carrots. Peel and chop the garlic and onion, and fry them in oil. When the onions are lightly sautéed, add the curry powder and fry them as well. This is very important in all Indian recipes: always fry the curry. Deglaze the curry, onion, and garlic mixture with the canned tomatoes and simmer for a bit. Stir constantly, otherwise a tomato volcano will form. Add the curry tomato sauce to the potatoes and mushrooms. Add the carrot and zucchini slices. Now remove the lid and simmer until the carrots and zucchini are the desired firmness. I like them quite firm, so I let them just get hot. As with all recipes, you can adapt everything to your liking. Add a few chilies for a spicier flavor or honey for a sweeter flavor. You can also swap out any vegetables. This recipe also works well with frozen broccoli or day-old cauliflower, or bell peppers, etc. Only the potatoes should stay, as they provide the soup’s rich texture.