Clear soup with leek, broccoli, almonds and curry

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 collar Soup greens (approx. 500 g)
  • 2 Onions
  • 2 TABLESPOONS Olive oil
  • 2-3 TEASPOONS Curry Powder
  • 7-10 Tbsp Salt
  • 1 Bay leaf
  • 30 g flaked almonds
  • 1 Leek (leek; approx. 200 g)
  • 500 g Broccoli
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg

Directions

  1. 1

    Clean the soup greens, peel and wash if necessary. Cut the soup greens into large pieces. Peel onions and cut into cubes. Heat oil in a pot, add soup greens, onion and curry powder and fry while turning.

  2. 2

    Deglaze with 1 litre of water, season with salt. Add bay leaf and simmer covered for about 40 minutes. In the meantime roast the almonds in a pan without fat, take them out. Clean, wash and cut the leek into fine strips.

  3. 3

    Cut broccoli into fine florets and wash. Pour broth through a sieve into another pot. Add leek and broccoli and cook for 5-7 minutes. Season soup with salt, pepper, nutmeg and curry.

  4. 4

    Arrange the soup in plates. Sprinkle with almonds.

Nutrition Facts

KCAL
140 kcal
CARBS
5 g
FATS
9 g
PROTEINS
5 g

Categories & Tags

AppetizerMain dishSoups