Bright and aromatic soup with vegetable chips will serve you and your family a great lunch. Curry spices give the dish a delicious flavor, and vegetable chips are interesting.
It is necessary
- - chicken broth 1 l;
- - cauliflower 500 g;
- - potatoes 3 pcs.;
- - beets 1 pc.;
- - carrots 1 pc.;
- - onions 1 pc.;
- - flour 1 tablespoon;
- - olive oil;
- - curry spices, salt.
Instructions
Step 1
Rinse the cauliflower and disassemble into inflorescences. Wash the potatoes, peel and cut into cubes.
Step 2
Heat a small amount of olive oil in a saucepan and fry the chopped onion in it until transparent. Add flour and stir. Pour half of the chicken broth into the onion, mix thoroughly so that no lumps remain.
Step 3
Add cabbage, potatoes and the rest of the broth. Bring to a boil and cook for another 15-20 minutes, until vegetables are tender. A few minutes before the end of cooking, season with salt and curry.
Step 4
Wash and peel the beets, carrots. Cut into thin slices. Put the vegetables in separate bowls, salt and add a little olive oil to each, stir with your hands, being careful not to break the vegetable plates.
Step 5
Preheat oven to 180C. Place the vegetables in a single layer on a baking sheet lined with baking paper. Bake for 6-8 minutes, then take out the baking sheet and turn the slices, send to the oven for 6-8 minutes more. Remove from oven and let cool.
Step 6
Purée the soup with a blender, garnish with vegetable chips and fresh herbs before serving.
