Indian-flavored Potato, Broccoli and Carrot Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- Ginger powder
- 5 medium potato (s)
- 500 g broccoli
- 6 carrot (s)
- Chili powder, or Garam Masala
- 0.5 ½ bunch coriander greens
- turmeric
- 1 chilli pepper (s), dried
- 1 ½ liter vegetable stock
- Oil, for frying
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Chop the onion, garlic, chilli pepper and ginger and fry in a large saucepan. Add the chili powder and mix well. Then pour in the vegetable stock and add the potatoes cut into small pieces, the broccoli and the carrots, also cut into small pieces. Add the coriander leaves, bring to the boil and simmer for about 15-20 minutes until the potatoes are soft. Puree well with the hand blender, season with salt, pepper and turmeric.
- Garnish with coriander leaves and serve with roti.
- Tip:
- You can also use other Indian spices such as cloves, cardamom, cinnamon etc. Simply add these to the fried onions, depending on your taste. If you like, you can add natural yoghurt.
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