Potato curry soup (diabetic)

Name: Potato curry soup (diabetic)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 7-10 Tbsp ingredients; 7-10 Tbsp for 1 person; 7-10 Tbsp :; 200 g peeled potatoes; 1 (approx. 25 g) peeled onion; 1 TEASPOON Butter or margarine; 7-10 Tbsp Curry; 1 knife tip Vegetable broth (instant); 3 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp some coriander

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

7-10 Tbsp ingredients
7-10 Tbsp for 1 person
7-10 Tbsp :
200 g peeled potatoes
1 (approx. 25 g) peeled onion
1 TEASPOON Butter or margarine
7-10 Tbsp Curry
1 knife tip Vegetable broth (instant)
3 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp some coriander

Directions

1
Wash the potatoes and cut into small cubes. Finely dice the onion
2
Heat the fat in a small pot. Sauté the onion in it until transparent. Add the potatoes and fry while stirring. Sprinkle with curry and sauté briefly
3
Pour in a good 200 ml of water, bring to the boil and stir in the stock. Cover and cook for about 15 minutes
4
Take out some potato pieces. Mash or mash the remaining potatoes briefly. Refine soup with cream. Season to taste with salt and pepper. Add potato cubes again and heat up. Arrange the soup in a deep plate and garnish with coriander if necessary