Egyptian Potato Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), waxy
- 1 onion (s)
- 1 clove garlic
- 3 bell pepper (s), yellow, red, orange
- 1 can chickpeas, drained
- 1 zucchini
- 1 tablespoon oil
- 2 liters vegetable stock
- 1 teaspoon, leveled curry
- some crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the onions and garlic. Clean the vegetables and cut into small pieces.
- Sweat the onions and garlic in oil. Add the curry and potatoes to the pot, add the stock and simmer for about 20 minutes without the lid.
- Add the bell pepper, zucchini and the chickpeas and simmer for another 10 minutes. Season to taste with pepper and salt. Arrange on the plate and round off with a dollop of crème fraîche.
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