Blumenkohl-Curry-Suppe
TM5 TM6

Blumenkohl-Curry-Suppe

3.7 (249 ratings)

Ingredients

  • 500 g Blumenkohlröschen
  • 450 g Wasser
  • 1 TL Kurkuma, gemahlen
  • 20 g Ingwer, frisch, in dünnen Scheiben
  • 1 Zwiebel (ca. 70 g), halbiert
  • 10 g Öl
  • 1 TL rote Currypaste
  • 300 g Mandeldrink, ungesüßt
  • 1 TL Gewürzpaste für Gemüsebrühe, selbst gemacht
    or 1 Würfel Gemüsebrühe (für 0,5 l)
  • 10 g Tomatenmark
  • ½ TL Salz
  • 1 EL Mandeln, gehobelt zum Garnieren (optional)

Nutrition
per 1 Portion
Calories
918 kJ / 221 kcal
Protein
9 g
Carbohydrates
16 g
Fat
11 g
Fibre
9.5 g

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