Chinese Cabbage Curry Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 900 ml vegetable stock
- 700 g Chinese cabbae
- 1 medium potato (s)
- 1 clove garlic
- 0.5 ½ small onion (s)
- 2 teaspoons curry powder
- some pepper
- some ginger, freshly grated
- some nutmeg
- some oil, for stewing
- cream, to refine
Print Recipe
Pin Recipe Instructions
- Peel and chop the potatoes, onions and garlic. Heat some oil in a large saucepan. Briefly fry / sauté the onion, garlic and curry powder in it. Add the potatoes with a little water and cook covered over medium heat for approx. 5 minutes.
- In the meantime, wash and prepare the Chinese cabbage and cut into thin strips. Pour into the saucepan, stir well and cook covered for approx. 5 minutes.
- Pour in the broth, bring to the boil and simmer covered for approx. 5 minutes. Finely puree the soup with the hand blender or in a blender and season with pepper, ginger, nutmeg and, if necessary, salt.
- Simmer uncovered for a few more minutes. Serve the soup and add cream to taste.
- A fresh flatbread goes well with it.
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