Jerusalem Artichoke Potato Soup with Curry
Servings: 4 people
- 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
Serving: 100g | Calories: 68kcal | Carbohydrates: 5.4g | Protein: 1.4g | Fat: 4.4g