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
- 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.
- 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.
- I pour water by eye, but let’s say about 800 ml. Then add two cubes of vegetable stock and leave for 10min.
- In the meantime, finely chop the kale and add it to the soup with the white beans. Leave for another 10 min.
- Finish with a LOT of chopped dill and the juice of one lemon. Enjoy!
