Description
Light, spring-like, spicy soup with flavours of Oriental cuisine for lovers of spices. Perfect for dietary and vegetarian dishes, instead of butter use vegetable margarine. The soup is prepared with all-natural vegetable broth, with the addition of freshly ground spices and fresh herbs. Excellent starter for the festive table.
Ingredients
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Water
2 l
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Carrots
2 piece
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Leeks
1 piece
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Celery root
100 g
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Parsley
1 coup
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Apple
1 piece
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Potatoes
2 piece
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Cauliflower
1 kg
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Salt
1 tsp
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Pepper white
1 tsp
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Curry
1 tsp
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Lemon
0.5 piece
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Coriander
1 tsp
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Butter
50 g
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Cream
100 ml
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Garlic
2 tooth
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Chili
1 piece
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Thyme
1 sprig
Cooking
Vegetables wash, dry, and clean.
Pre-prepared seasoning (curry, coriander, white pepper, chilli), mixed them in a mortar and pounded.
Prepare the broth. In a small pan put the peeled and sliced carrots, leeks, 3 sprigs of parsley, celery and cook for about 30 min.
In another large pan, put oil and chopped onion and fry until light Golden brown.
Cabbage clean from the leaves and stems, divided into rosettes. Apples peeled, cut out the core and cut into cubes. A small portion of Apple and roses deferred. The main part of pour into a pan to the onions. Don't add a lot of butter and simmer on low heat.
Steamed vegetables add the ground spices. (Don't forget, that we cooked the vegetable broth). Apples and cabbage stir regularly and add the sliced potatoes and chopped parsley (3-4 branches). All mix and simmer about 5 min.
Remove from heat the vegetable broth. In a large pot, put a sieve and pour the broth through it. Vegetables that remain in the sieve, for soup I do not use. To increase the temperature, cover and simmer about 15 min.
Porirua soup until kremasti mass. The soup should not be like mashed potatoes. I love the middle ground — not too thick and not runny. However, tastes differ!
Now add freshness! Grate the peel of half a lemon on a fine grater. Press out the garlic in the soup. A sprig of thyme placed in bag and add to soup (don't forget to get the bag before serving). Add salt to taste, and add a pending cauliflower, cream and remainder of butter. Stir, cover with a lid and cook for another 10 min.
The soup is ready. Finely chop the balance of fresh Apple and spread it on the surface of the soup, add the parsley leaves and finely sliced into strips or rings of peppers or onions. Bon appetite!
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