Turnip curry soup

Name: Turnip curry soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Carrots; 1 Onion; 1 (approx. 850 g) rutabaga; 1 medium potato; 3-4 Tbsp Oil; 7-10 Tbsp curry, salt, pepper, sugar; 2 TABLESPOONS Vegetable broth (instant); 150 g short pasta (e.g. orecchiette); 50 g Farmer's ham; 1 stalk of leeks; 100 g Whipped cream

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Carrots
1 Onion
1 (approx. 850 g) rutabaga
1 medium potato
3-4 Tbsp Oil
7-10 Tbsp curry, salt, pepper, sugar
2 TABLESPOONS Vegetable broth (instant)
150 g short pasta (e.g. orecchiette)
50 g Farmer's ham
1 stalk of leeks
100 g Whipped cream

Directions

1
Peel and wash the carrots and cut 1 carrot into large pieces. Peel and chop the onion. Peel, wash and cut the turnip and potato into cubes of about 2 cm.
2
Heat 2 tablespoons of oil in a large pot. Brown the carrot pieces, onion, turnip and potato in it. Sprinkle with 1 tsp curry and sauté briefly. Deglaze with 1 1⁄4 l water, bring to the boil and stir in broth.
3
Simmer for about 30 minutes.
4
Meanwhile cook the pasta in 1-2 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
5
Cut ham slices into wide strips. Cut the rest of the carrots into small pieces. Clean and wash the leek and cut into fine rings. Heat 1-2 tablespoons of oil in a frying pan. Fry the ham in it until crispy and take it out.
6
Sauté the carrots and leeks in hot frying fat for 3-4 minutes. Season with salt, pepper and 1 pinch of sugar.
7
Drain the pasta and chill in cold water. Remove 1-2 tbsp. turnip vegetables from the soup. Finely puree the rest of the soup with a hand blender. Stir in cream. Season to taste with salt, pepper and curry. Add noodles, ham and all remaining vegetables and heat up again briefly.