Summary

Ingredients

• 500 g white cabbae
• 300 g cauliflower
• 170 g carrot (s)
• 1 small Bunch celery, sticks
• 300 g tomato (vine tomatoes)
• 2 red pepper (s)
• 150 g onion (s), white
• 150 g leeks
• 2 tablespoon olive oil
• 1 tablespoon curry powder, yellow
• 1 tablespoon caraway seeds, chopped
• 2 cloves garlic, fresh
• 200 ml tomato (s), pureed
• 1 ½ liters water
• 3 cubes vegetable stock
• 1 tablespoon coriander, pounded
• 3 bay leaves
• 2 chilli pepper (s), dried
• 2 cm ginger, fresh
• 2 sticks lemongrass
• 2 tablespoon soy sauce or meat extract
• Coriander greens or parsley, fresh

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Instructions

1. Wash, clean and chop the vegetables. Sweat the onions and leeks in a large saucepan with olive oil. Season with curry, add chopped caraway seeds and garlic. Sweat briefly.
2. Add the rest of the vegetables and the pureed tomatoes, pour in water. Add the stock cubes, coriander seeds, bay leaves, chilli, ginger and lemongrass and bring to the boil. Simmer until the vegetables are firm to the bite. Remove the bay leaves, chilli, ginger and lemongrass again. Place peeled fresh tomatoes on top. Mix in the meat extract or soy sauce as well as coriander leaves or parsley.