Vegetable – ginger soup with fish

Ingredients for 2 servings:

• 2 carrots
• 1 parsley root(s)
• 1 clove(s) garlic
• 2 spring onions
• 1 stalk(s) Celery
• 1 tbsp oil (peanut oil)
• 1 tsp ginger powder, or freshly grated
• some curry powder
• 1 orange(s), the juice
• 200 ml vegetable broth, instant
• 2 cod fillets, frozen
• some salt and pepper
• some cayenne pepper
• 1 tsp coriander leaves, freshly chopped
• 1 tbsp sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the carrots, parsley root, and garlic clove. Trim the spring onions, wash the celery stalks, and chop everything into small pieces. Sauté in a tablespoon of oil, season with the ginger and curry powder. Pour in the orange juice and chicken stock. Simmer for about 15 minutes. Then puree finely. Dice the fish and add it to the soup, letting it simmer for 10 minutes. Season with salt/pepper and cayenne pepper, and stir in the coriander. Serve the soup with a dollop of sour cream.