Curry soup with vegetables and beef

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean the broccoli and divide into very small florets. Peel and wash the carrots, cut them in half lengthwise and cut them diagonally into thin slices. Clean and wash the leek and cut it diagonally into rings. Peel onions and garlic and chop finely. Cut meat into small cubes.

2. 2

   Heat 2 tablespoons of oil in a saucepan. Fry meat for 3-4 minutes, turning. Season with salt and pepper and remove. Heat 1 tablespoon of oil in the frying fat, fry onions and garlic until transparent. Deglaze with coconut milk and vegetable stock. Add lentils, bring to the boil and simmer for about 10 minutes. After about 5 minutes add the prepared vegetables. Wash the parsley, dab dry, pluck the leaves from the stalks. Cut the leaves into strips, except for a little to garnish. Season soup with salt, pepper, sugar and curry if necessary.

3. 3

   Add lentils, bring to the boil and simmer for about 10 minutes. After about 5 minutes add the prepared vegetables. Wash the parsley, dab dry, pluck the leaves from the stalks. Cut the leaves into strips, except for a little to garnish. Season soup with salt, pepper, sugar and curry if necessary. Add the meat and warm it up in the soup. Arrange the soup, sprinkle with parsley strips and garnish with the rest of the parsley

4. 4

   With 8 people:

Nutrition Facts

KCAL
440 kcal

CARBS
30 g

FATS
21 g

PROTEINS
31 g