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🍽️ Creamy Potato Soup with Chili and Ginger

311 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• 1 onion
• 1 clove of garlic
• 1 fresh red chili pepper
• 30 g ginger
• 1 tsp turmeric
• 1 tbsp oil
• 1 tsp sesame oil
• salt
• 1 l poultry broth
• 4 tbsp vegetable julienne

Instructions

1. 1. Wash the potatoes, peel them, and cut them into bite-sized pieces.
2. 2. Peel the onions and garlic and dice them finely. Wash the chili pepper, halve it, remove the seeds, and finely dice the ginger.
3. 3. Heat 3 tbsp of oil and sesame oil in a pot. Sauté onions, garlic, chili, and ginger, then stir in turmeric at the end and let it cook briefly. Add the potatoes, sauté briefly, and season with salt. Pour in the broth and simmer for approx. 20 minutes.
4. 4. Remove the chili pepper from the soup. Puree the potato soup with an electric hand blender, adjust the seasoning, and serve in small bowls.
5. 5. Garnish the soup with julienne vegetables (finest vegetable strips) if desired.

Nutrition per serving

• kcal: 311
• Protein: 17 g · Fett/Fat: 16 g · Carbs: 23 g