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🍽️ Creamy Curry Soup with Maultaschen

410 kcal · 40 min · 4 servings

Ingredients

• 2 packs BÜRGER Vegan Maultaschen (300 g each)
• 2 clove(s) garlic
• 2 small onion(s)
• 1 piece ginger
• 1 piece chili
• 1 zucchini
• 2 carrot(s)
• 1 broccoli
• 1 red bell pepper
• 2 tbsp rapeseed oil
• 400 ml vegetable broth
• 2 cans coconut milk
• salt and pepper
• Madras curry powder
• paprika powder
• 1 bunch parsley (fresh)
• 2 lime(s) (juice from them)

Instructions

1. 1. Finely chop the onions, garlic, and ginger.
2. 2. Slice the chili into thin rings.
3. 3. Rinse the vegetables under running water.
4. 4. Peel the carrots.
5. 5. Cut all the vegetables into small, bite-sized pieces.
6. 6. Heat some rapeseed oil in a pot.
7. 7. Sauté the onions, garlic, and ginger in the oil.
8. 8. Wait for three to four minutes.
9. 9. Add the carrots and the bell pepper.
10. 10. Sauté the vegetables briefly.
11. 11. Deglaze the mixture with vegetable broth.
12. 12. Pour in the coconut milk.
13. 13. Season the mixture to your taste.
14. 14. Let the curry simmer gently with the lid on.
15. 15. Wait for ten minutes.
16. 16. Add the zucchini, broccoli, and chili.
17. 17. Simmer the curry for another ten minutes.
18. 18. Check if the vegetables are tender.
19. 19. Add the vegan maultaschen to the soup in the last few minutes.
20. 20. Taste the soup one last time and adjust seasoning if needed.
21. 21. Stir lime juice into the curry.
22. 22. Stir chopped parsley into the curry.

Nutrition per serving

• kcal: 410
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 42 g