Summary

Ingredients

• 4 tablespoon olive oil
• 1 large onion (s)
• 3 cloves garlic
• 600 g turnips (butter turnips)
• 800 g potato (s)
• 1 large quince (s)
• 2 ½ liters water
• 2 tablespoon stock, grained
• 200 g cream
• 2 tablespoon curry powder
• 1 tablespoon lovage, dried
• possibly chili powder

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Instructions

1. Peel and finely dice the onion and garlic. Peel the butter beets and potatoes and cut into large cubes. Wash and peel the quince, remove the core and dice the pulp very finely.
2. Heat the olive oil in a large saucepan and fry the onion and garlic cubes until golden. Add the beetroot and potato cubes and fry briefly. Dust the curry powder over it, sauté briefly, then deglaze with water and pour in the cream.
3. Add the quince pieces as well as the granulated stock and the lovage. Let everything simmer together for about 45 minutes, stirring occasionally.
4. Finally, briefly hold the hand blender in the soup and puree some of it so that it becomes a light, creamy consistency, in which, however, whole pieces should definitely still be visible. Season again vigorously with broth powder.
5. Depending on whether a mild or spicy curry mixture was used, it can be sharpened with chilli.