Light, spring-like, spicy soup with flavours of Oriental cuisine for lovers of spices. Perfect for dietary and vegetarian dishes, instead of butter use vegetable margarine. The soup is prepared with all-natural vegetable broth, with the addition of freshly ground spices and fresh herbs. Excellent starter for the festive table.
|Cooking time 50 minutes||Number of servings 6|
Vegetables wash, dry, and clean.
Pre-prepared seasoning (curry, coriander, white pepper, chilli), mixed them in a mortar and pounded.
Prepare the broth. In a small pan put the peeled and sliced carrots, leeks, 3 sprigs of parsley, celery and cook for about 30 min.
In another large pan, put oil and chopped onion and fry until light Golden brown.
Remove from heat the vegetable broth. In a large pot, put a sieve and pour the broth through it. Vegetables that remain in the sieve, for soup I do not use.
To increase the temperature, cover and simmer about 15 min.
Porirua soup until kremasti mass. The soup should not be like mashed potatoes. I love the middle ground — not too thick and not runny. However, tastes differ!
The soup is ready. Finely chop the balance of fresh Apple and spread it on the surface of the soup, add the parsley leaves and finely sliced into strips or rings of peppers or onions. Bon appetite!