
Devices & Accessories
Curry potato soup
Prep. 5 min
Total 35 min
4 portions
Ingredients
Peeling potatoes
-
floury potatoes unpeeled, fitting through hole in mixing bowl lid700 g
-
water600 g
Curry potato soup
-
onions halved120 g
-
carrots cut in pieces120 g
-
garlic cloves2
-
olive oil30 g
-
bacon cubes (optional)200 g
-
curry powder1 tbsp
-
water800 g
-
vegetable stock paste, homemade2 tsp
-
dried bay leaf1
-
dried marjoram1 tbsp
-
allspice berries (optional)3
-
Dijon mustard1 tbsp
-
ground nutmeg½ tsp
-
salt1 tsp
-
ground black pepper½ tsp
-
cream, min. 30% fat60 - 80 g
-
fresh parsley leaves roughly chopped, to garnish
-
bread (optional) cut in slices, for serving
-
cream, min. 30% fat for drizzling
Difficulty
easy
Nutrition per 1 portion
Sodium
674 mg
Protein
4.9 g
Calories
1227.3 kJ /
293.4 kcal
Fat
14.7 g
Fibre
6.3 g
Saturated Fat
5.2 g
Carbohydrates
37.7 g
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