Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Simmer uncovered for a few more minutes. Serve the soup and add cream to taste.
5. A fresh flatbread goes well with it.