Summary

Ingredients

• 500 g potato (s)
• 1 kg carrot (s)
• 1 bunch soup greens
• 2 bay leaf
• 2 cups crème fraîche
• 3 tablespoon curry powder

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Instructions

1. Peel the potatoes and carrots, clean the soup greens. Cut everything into large pieces and place in a saucepan. Fill with water until everything is covered, add the bay leaves and cook until soft.
2. Take out the bay leaves. Then puree and stir in the crème fraîche (leave 1 tablespoon in the beaker). Finally, season with salt and curry powder. Serve and decorate with a dollop of the remaining crème fraîche.
3. If you leave out the curry powder, the soup is also suitable for toddlers.