A bright and aromatic mashed soup with vegetable chips will serve you and your family as an excellent dinner. Curry spices give the dish an appetizing aroma, and vegetable chips are an interesting look.
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You will need
- - chicken broth 1 l;
- - cauliflower 500 g;
- - potatoes 3 pcs.;
- - beets 1 pc.;
- - carrots 1 pc.;
- - onion 1 pc.;
- - flour 1 tbsp;
- - olive oil;
- - curry spices, salt.
Instruction manual
1
Rinse cauliflower and disassemble for inflorescences. Wash the potatoes, peel and cut into cubes.
2
Heat a small amount of olive oil in a pan and fry chopped onion in it until transparent. Pour in flour and mix. Pour half the chicken broth into the onion, mix thoroughly so that there are no lumps left.
3
Add cabbage, potatoes and the rest of the broth. Bring to a boil and cook another 15-20 minutes, until the vegetables are ready. A few minutes before the end of cooking, salt and add curry.
4
Wash the beets, carrots and peel. Cut into thin slices. Put the vegetables in separate bowls, salt and add a little olive oil to each, mix by hand, being careful not to break the vegetable plates.
5
Preheat the oven to 180 ° C. Put the vegetables in one layer on a baking sheet covered with baking paper. Bake for 6-8 minutes, then remove the pan and turn the slices over, put in the oven for 6-8 minutes. Remove from the oven and let cool.
6
Puree the soup with a blender, before serving, garnish with vegetable chips and fresh herbs.