Ingredients

• 2 tablespoons (25 g) butter
• 1 small onion, cut into cubes
• 0.2 g saffron (2 pinches)
• 1 teaspoon curry spice
• 400 g potatoes (4 small potatoes), peeled and cut into cubes
• 400 g cauliflower, divided into florets
• aromatic vegetables*
• 1/3 cup red lentils (or millet)
• 150 g each of salmon and white fish fillets, e.g. cod or Nile perch, cleaned of bones and skin, cut into 3 cm cubes
• 6 medium Black Tiger shrimp, peeled and without tails
• 3 tablespoons rice vinegar

Preparation

1. Prepare the fish and vegetables. In a large heavy-bottomed pot, melt butter, add onion and sauté it. Add saffron and curry spice. Fry for a minute, then add potatoes, cauliflower, carrot, parsnip root, cabbage, leek leaves, celery, parsley and dill sprigs. Cover the vegetables with water (spring water can be used), about 10 cm above the level of the vegetables.
2. Add rinsed red lentils, 2 teaspoons sea salt and two pinches of freshly ground black pepper. Cover and bring to a boil over high heat, then reduce heat and cook covered for 10 minutes.
3. After this time, check if vegetables are already tender, if not—cook a bit longer.
4. When vegetables are tender, remove the soup from heat and add the fish fillets and shrimp. Cover the pot and set aside for 10 minutes. Remove the parsnip root, all leaves and excess cabbage from the soup. Season with rice vinegar, stir and taste, add more salt and pepper to taste if needed. Serve the soup alone or with rice noodles.