John Myers
Ingredients for 4 servings:
- 400 g potatoes
- 200 g peas, frozen
- 125 g cooked ham
- 1 liter vegetable broth
- 200 ml apple juice
- 2 onions
- 3 tsp curry powder
- 1 tbsp oil
- some salt and pepper
- some black cumin
- some cress
- some parsley
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Peel, wash, and dice the potatoes. Peel and dice the onions. Heat the oil and sauté the potatoes and onions for 5 minutes. Sift the curry powder over the onion and potato mixture. Deglaze with the apple juice and vegetable stock and add the caraway seeds. Let everything simmer for about 20 minutes. Remove from the heat and puree. Add the peas to the soup and simmer gently for another 5 minutes. Season with salt and pepper. Cut the ham into strips and add to the soup. Garnish with the cress and parsley. Salmon also goes well with the soup as an alternative to the ham.
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