Spicy Potato Soup with Saffron and Vanilla
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 stick (s) vanilla pod (s)
- 1 can saffron threads, approx. -2 g
- 1 apple
- 1 bunch soup greens, (with parsley, carrots, leek, celeriac, parsley root and turnip)
- 1 liter vegetable stock
- 500 ml water, can also be a whole liter
- 2 chilli pepper (s), depending on how hot you like it
- 1 vegetable onion (s)
- 2 cloves garlic, Chinese, approx. 10 normal garlic
- 200 ml white wine
- 100 ml cream
- 3 teaspoons curry powder, alternatively 1 1/2 Thai curry paste
- 1 teaspoon turmeric
- 1 pinch Garam Masala
- 1 pinch cardamom powder
- 2 teaspoons paprika powder
- 2 teaspoons paprika powder, hot (e.g. rose paprika)
- 1 teaspoon honey
- 500 g potato (s)
- salt and pepper
- Sunflower oil
Print Recipe
Pin Recipe Instructions
- Peel and chop the potatoes. Chop the onion and garlic and fry them with a little sunflower oil in a large saucepan and deglaze with the white wine. Add the potatoes, the finely chopped other ingredients and the apple (peeled and pitted). Add the stock and the water. Let everything cook together for a good 45 minutes (bring to the boil once and then continue cooking).
- Meanwhile, scrape out the vanilla pod and dissolve it in the cream along with the other spices and honey.
- After the contents of the pot have been boiled soft, puree with the magic wand. Then pass through a sieve (IMPORTANT!). Now add the spiced cream to the soup and stir. Season to taste with salt and pepper.
- Remarks:
- That might all sound a bit much at the beginning. But it is not. If you still have the feeling that a spice is getting through too much, you can counteract this with cream and apple juice (yes, apple juice!).
- You can also add meat or tofu to the soup.
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