Curry soup

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Fry in hot oil in a pot until translucent. Dust with flour and curry and let it sweat briefly. Add stock and cream while stirring and bring to the boil briefly.

2. 2

   Leave to swell for about 10 minutes at medium heat. Season to taste with salt and pepper. Roast the flaked almonds in a pan without fat. Pluck the parsley leaves from the stalks, wash and pat dry.

3. 3

   Serve the soup garnished with flaked almonds and parsley.

Nutrition Facts

KCAL
310 kcal

CARBS
8 g

FATS
29 g

PROTEINS
4 g