Curry soup with squid and broccoli
3 servings
20 minutes
Curry soup with squid and broccoli is a harmonious blend of Eastern spices and seafood, enriched with fresh vegetables. Its taste is multifaceted, rich, and spicy, thanks to the aromatic curry that gently envelops the tender rings of squid and juicy florets of broccoli. The origins of this dish can be found in Asian culinary traditions where curry is the base for many soups and stews. In this recipe, it gains special depth complemented by Parmesan cheese and sesame seeds. This soup not only warms and satisfies but also offers a gastronomic journey into a world of vibrant flavors and exquisite textures. An excellent option for lovers of original cuisine and those seeking unusual combinations in their everyday menu.
1
Cut the squid into rings about 2 cm wide, grease with oil, and place on a hot skillet. Add salt.
- Squid: 5 piece
- Salt: to taste
2
Chop garlic and cherry tomatoes coarsely.
- Garlic: 4 pieces
- Cherry tomatoes: 8 pieces
3
Break the broccoli into small florets.
- Broccoli cabbage: 80 g
4
Stir the squid after 2-3 minutes. Reduce the heat. Add broccoli and cherry, season with salt. Stir.
- Squid: 5 piece
- Broccoli cabbage: 80 g
- Cherry tomatoes: 8 pieces
- Salt: to taste
5
Stir again after 3 minutes and add garlic.
- Garlic: 4 pieces
6
Pour in the curry sauce. Reduce the heat.
- Curry sauce: 150 g
7
Stir. Cook for a couple more minutes, remove from heat and add parmesan and sesame. To adjust the consistency, you can add a little hot water.
- Grated Parmesan cheese: 2 tablespoons
- Sesame: 1 teaspoon