Nutritious, refreshing and at the same time mildly spicy - that is how I would describe this soup. I don't know about you, but in autumn and winter I especially crave a warm soup that reminds me of my childhood home.

Cooking instructions

1. Fry the chopped onion and a few cloves of garlic in olive oil for a few minutes. Then add the two sliced peppers. At this point, if you want a thicker soup, you can also fry the new potatoes together.
2. Add the spices: salt, pepper and a few teaspoons of curry. Add half a red chilli pepper, chopped (without seeds) (whole if you want a hotter taste). Fry for a few minutes.
3. I pour water by eye, but let’s say about 800 ml. Then add two cubes of vegetable stock and leave for 10min.
4. In the meantime, finely chop the kale and add it to the soup with the white beans. Leave for another 10 min.
5. Finish with a LOT of chopped dill and the juice of one lemon. Enjoy!