Summary

Ingredients

• 600 g potato (s), more if required
• 1 bunch soup greens
• 1 tablespoon oil
• Vegetable broth, enough to cover the potatoes and simmer!
• 1 onion (s)
• 1 bay leaf
• 1 teaspoon curry powder
• 0.5 teaspoon ½ caraway powder
• 0.25 ¼ glass pickled cucumber (s) or more (gherkins)
• 1 small chilli pepper (s), red or piri-piri, finely chopped
• Vegetable broth, grained
• Vinegar (wine vinegar)
• some parsley
• 1 leaf lovage
• 1 teaspoon mustard
• 1 teaspoon sugar
• salt and pepper
• some cucumber liquid

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Instructions

1. Peel the potatoes and cut into small cubes. Clean and finely dice the soup greens and onions.
2. Fry the potatoes and vegetables in 1 tablespoon of oil, deglaze with enough vegetable stock that the potatoes are barely covered and cook with bay leaf, lovage, salt and pepper for about 20 minutes.
3. Lightly mash the potatoes and add the cucumber cubes. Add the curry, caraway and chili pepper (piri-piri), sugar and a little cucumber water and season with salt, pepper, vinegar, mustard and sugar. Simmer again briefly and let it steep.
4. Sprinkle some chopped parsley on top before serving.
5. I like boiled egg with it or a Wienerle.
6. For WW: potatoes full 4 p. Or by grams! per person + 0.5 p. for oil!