400g carrots
4 stalks of celery
400 g kohlrabi
1 leek
200 g potatoes
50 g ginger root
3 tsp oil
2 tsp mild curry
1.5 liters vegetable soup
200 g tofu
3 tbsp. parsley (chopped)
salt, pepper, thyme, marjoram
Clean, wash and chop vegetables. Peel and dice potatoes.
Peel ginger and chop finely. Fry potatoes, carrots, celery and ginger in
a little oil. Add curry, dried herbs, Add the rest of vegetables and the
soup and let all simmer covered for 15 minutes. Season with salt and
pepper. Dice tofu and warm briefly with the parsley in the soup.
