Soup is part of a cold evening. Filling, warm and the perfect way to get your vegetables in quickly.
Ingredients
For 4 people
Preparation time:30 minutes
- 400 g carrot
- 200 g floury potatoes
- 1 onion
- 2 tbsp olive oil
- 1 tsp freshly grated ginger
- 1 tsp turmeric
- 400 ml vegetable stock
- 150 ml coconut milk
- juice of 1 orange
- 1 tsp chopped parsley
- 100 g minced beef
- 1 protein
- 1 tbsp flour
- 2-3 tbsp panko (Japanese breadcrumbs)
- oil for frying
- 4 baby carrots
- cayenne pepper
- extra needed:stick blender, 4 tapas sticks
Get started
- Peel the carrots and potatoes and cut them into cubes. Peel and chop the onion. Fry everything in the olive oil for 2 minutes until translucent. Saute the ginger and turmeric for 1 minute. Pour the stock, coconut milk and orange juice into the pan. Cook covered for 20 minutes, stirring occasionally.
- In the meantime, knead the parsley, some salt and pepper into the minced meat. Form into four balls. Beat the egg white in a bowl. Sprinkle the flour and panko each on a plate. Dip the balls in the flour, then in the egg white and finally roll them firmly in the panko. Fry the breaded balls in hot oil for 3-4 minutes until golden brown and cooked through.
- In the meantime, clean the baby carrots, leave some greenery on them. Boil them in salted water for 2 minutes. Puree the soup with the immersion blender. Let it reduce slightly or dilute with some extra stock to the right thickness. Season with salt and cayenne pepper. Make the soup foamy with a stick blender. Pour the soup into heatproof glasses. Garnish with a meatball and carrot on a skewer.
Enjoy your meal!
Recipe and image:Visual image
