Whilst I was creating the soup I decided that it didn’t need cream as it was smooth enough, so you will see it on the picture but I never added it, everything to create the best recipe :). Further I would advice to go easy on the bouillon and potentially just add 1 liter of bouillon and 1 liter of water to make the soup not too salty. Enjoy this delicious curry soup!

25 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 shallot
  • 1 spring onion
  • 1 large scoop flour
  • 1 garlic clove
  • 2 tablespoons powdered curry
  • 1.5 liter if vegetable stock
  • fresh parsley
  • fresh pepper

How to prepare it:

Start by cutting the vegetables. Peel and chop the onion. Peel the garlic. Cut it in half and remove the root. Cut the peppers in half, remove the seeds and cut the peppers into very fine cubes. Chop the spring onions into narrow rings. Finely chop the parsley.

Now put a deep pan on the stove. Heat some oil and fry the onion and the peppers for 2 minutes. Squeeze the garlic and add it to the pan. Finally add the powdered curry and stir thoroughly, heat the everything for 1 minute and then add the flour as well. Stir well again. You will see that everything sticks together. Start adding the broth in very small quantities. Stir very well after each addition so that there are no clumps left behind. In the beginning it will all look like 1 big clump but slowly the clumps go out and a smooth soup will form.

Bring the soup to a boiling point and allow to cook for 10 minutes. Add some pepper to taste. Serve the soup with some spring onions and finely chopped parsley over it.