INGREDIENTS
1 garlic clove
2 onions
500 grams potatoes
4 tablespoons Carbonell Traditional Olive Oil
1.5 liters of broth
freshly ground pepper
400 grams cabbage or kale
2 teaspoons red curry paste
1 smoked chicken fillet
2 tablespoons freshly chopped coriander
Preparation
Peel and chop the garlic and onions.
Peel the potatoes and cut into pieces.
Heat half the oil in a pan and gently fry the garlic and onions until glassy.
Add the stock, bring to the boil, add the potato pieces and cook them gently for 15-20 minutes.
Cut or scrape the cabbage into thin strips.
Heat the rest of the oil in a wok or pan.
Add the curry paste and throw in the cabbage.
Stir-fry the cabbage for about 5 minutes.
Purée the soup with a hand blender and season with pepper.
Stir in the cabbage and let the soup simmer for about 5 minutes.
Cut the smoked chicken into small cubes.
Spoon the soup into plates or bowls, divide the chicken between them and sprinkle with the coriander.
