Number of persons: 4-6 persons
Preparation time: 30 min.
Contents:
Leek
Parsnip
Potato
Onion
Cloves of garlic
Apple*
2 vegetable stock cubes (20g)
Bag of curry spice mix (8g)
Pack of cooking cream (200ml)
(Number of fruits and vegetables may vary per package depending on size)
Add yourself:
2 tbsp (olive) oil
1l water
Preparation method:
1. Clean the vegetables. Peel the onion and garlic. Chop the onion and finely chop the garlic. Peel the potato and parsnip with a vegetable peeler and cut into cubes. Cut 3cm from the green part of the leek and keep aside. Cut the rest of the leek into coarse rings.
2. Heat 2 tbsp (olive) oil in a soup pan and fry the onion, garlic and large leek rings for 3 minutes at a medium temperature.
3. Add the potato, parsnip, stock cubes, cooking cream and water and bring to the boil. Cook covered for 15 minutes at a low temperature.
4. In the meantime, cut the reserved leek into thin half rings. Remove the core from the apple and cut the flesh into cubes.
5. Add the curry spice mix and puree the soup with a hand blender.
6. Divide the soup among the bowls and garnish with the thin leek rings and apple cubes.
Variation tip: Sprinkle warm smoked salmon or smoked chicken fillet cubes over the soup. Serve with naan bread.
* = Class I
Ingredients
19% leek, onion, cooking cream (cream (MILK), stabilizer: E407), red apple, potato, parsnip, vegetable stock (salt, corn starch, yeast extract, rice starch, glucose syrup, maltodextrin, vegetables (onion, carrot, CELERY, leek), herbs (parsley, celery leaf, lovage leaf), sugar, spices (turmeric, CELERY SEED, white pepper, mace), olive oil, caramelized sugar syrup, garlic, natural parsley flavor, acid: citric acid), garlic, curry spice mix (spices (turmeric, cumin, paprika, coriander seed, white pepper, fenugreek, caraway seed, ginger, chili pepper, allspice, nutmeg, fennel seed), lovage leaf).
