Summary

Ingredients

• 500 g potato (s)
• 0.5 ½ cauliflower
• 0.5 ½ celeriac
• 3 carrot (s)
• 1 handful fennel
• some curry powder
• 1 clove garlic
• some chili powder
• 2 cubes vegetable stock
• water

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Instructions

1. Heat olive oil in a pot. Sauté the garlic briefly. Chop the vegetables and put everything in the pot, cook for about 3 minutes and then cover with water and add the vegetable stock cubes.
2. Simmer for 20 minutes on a low heat with the lid on. Stir in between.
3. Then puree with a blender until the soup has the desired consistency. Simmer for a few more minutes with curry, chilli, salt and pepper.