Clear soup with leek, broccoli, almonds and curry

For 4 people
  • 1 Bund Soup green (approx. 500 g)
  • 2 Onions
  • 2 EL Olive oil
  • 2-3 TL Curry powder
  • Salt
  • 1 bay leaf
  • 30 g almond flakes
  • 1 leek (leek; approx. 200 g )
  • 500 g Broccoli
  • pepper
  • grated nutmeg
60 minutes
Clean the soup greens, peel and wash if necessary. Cut the soup greens into large pieces. Peel the onions and cut into cubes. Heat the oil in a saucepan, add the soup greens, onion and curry powder and sauté while turning.
Deglaze with 1 liter of water and season with salt. Add the bay leaf and simmer covered for approx. 40 minutes. In the meantime, roast the almonds in a pan without fat, remove. Clean and wash the leek and cut into fine strips.
Cut the broccoli into fine florets and wash. Pour the stock into another saucepan through a sieve. Add the leek and broccoli and cook for 5-7 minutes. Season the soup with salt, pepper, nutmeg and curry.
Place the soup in plates. Scatter the almonds on top.
1 person approx.:
  • 140 kcal
  • 580 kJ
  • 5 g protein
  • 9 g fat
  • 5 g carbohydrates


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