Description
Delicious soup with a slight slight kick... a Gentle, velvety consistency... Hearty and easy to prepare... Here these words I can describe this wonderful dish.
Ingredients
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Potatoes
5 piece
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Beans
200 g
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Onion
2 piece
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Garlic
2 tooth
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Sunflower oil
2 Tbsp
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Turmeric
1 tsp
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Chili
0.333 tsp
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Coriander
0.5 tsp
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Curry
0.5 tsp
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Broth
1 l
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The Apium graveolens Dulce
1 piece
Cooking
White beans washed and soaked in cold water for 6-8 hours. Preferably in the process of soaking change the water every 3 hours. Then the beans, pour broth or water and put on fire. After boiling over a slow fire to boil 40 minutes.
While the beans boiled, potatoes peel and cut into small cubes, rinse in cold water to remove excess starch.
Onion cut into thin half-rings, garlic finely chop.
Celery cut into small pieces.
In skillet, heat oil, add onion and fry on medium heat until transparent. Then add the chopped garlic and fry for 1 more minute. Add celery, curry, turmeric and chilli, keep on heat for another 1-2 minutes.
With potatoes drain the water and wipe it with a towel. Add to the vegetables and fry while stirring for 3 minutes, then remove the fire.
After 40 minutes the beans add fried vegetables, salt and pepper and cook for another 10-15 minutes until cooked beans and potatoes. Blend it through a blender and pour into bowls.
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