Summary

Ingredients

• 500 g potato (s)
• 1 onion (s)
• 2 tablespoon olive oil
• 1 liter chicken broth
• 1 bay leaf
• salt and pepper
• Cayenne pepper
• 1 pinch (s) curry powder
• 1 bunch parsley, chopped
• 50 g beetroot, cooked, alternatively beetroot juice
• 2 tablespoon heavy cream

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Instructions

1. Peel the potatoes and cut into cubes. Finely chop the onions. Sweat both in oil. Pour the soup on, add the bay leaf and curry. Cook until the potatoes are tender. Puree the soup and season to taste.
2. Thirds the soup.
3. Put the parsley in a third and puree it finely.
4. In the second third add the beetroot cut into cubes or some beetroot juice, add the cream, purée finely and mix until foamy.
5. To serve, first divide the green soup into glasses, carefully pour the yellow soup over it, and finally pour the red soup on top.
6. Variants:
7. Instead of parsley, you can also use basil.
8. You can also use carrots instead of beetroot. The result is then not a pink, but more orange hue.