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Ingredients
Peeling potatoes
- 700 g floury potatoes, unpeeled, fitting through hole in mixing bowl lid
- 600 g water
Curry potato soup
- 120 g onions, halved
- 120 g carrots, cut in pieces
- 2 garlic cloves
- 30 g olive oil
-
200
g bacon cubes (optional)
or 200 g sausage, sliced (1 cm) (optional) - 1 tbsp curry powder
- 800 g water
-
2
tsp vegetable stock paste, homemade
or 2 tsp chicken stock paste, homemade - 1 dried bay leaf
- 1 tbsp dried marjoram
- 3 allspice berries (optional)
- 1 tbsp Dijon mustard
- ½ tsp ground nutmeg
- 1 tsp salt
- ½ tsp ground black pepper
-
60 - 80
g cream, min. 30% fat
or 80 - 100 g coconut milk, canned - fresh parsley leaves, roughly chopped, to garnish
- bread, cut in slices, for serving (optional)
- cream, min. 30% fat, for drizzling
- Nutrition
- per 1 portion
- Calories
- 1227.3 kJ / 293.4 kcal
- Protein
- 4.9 g
- Carbohydrates
- 37.7 g
- Fat
- 14.7 g
- Saturated Fat
- 5.2 g
- Fibre
- 6.3 g
- Sodium
- 674 mg
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