Creamy curry noodle soup, extra hot

Name: Creamy curry noodle soup, extra hot
Total time: 2700 s
Yield: 4 people
Cuisine: American
Ingredients: 1 cup mushroom; 2 big radishes; 1 small Diced squash; 1 cup Diced potatoes; Fresh parcely, rosemary and thyme as needed (or dried); 1 table spoon ketchup; 2 jalapenos, finely chopped; Salt and pepper as needed. Taste to like; 2 table spoons spicy curry spice, or taste to like; 1 table spoon mixed abido spice, or taste to like; Approximately 50 grams of Cream cheese; Approximately 1 liter of water

Youssef Yehya @cook_29199707

Almost no food left in your cabinet? Make a soup

Youssef Yehya @cook_29199707

Almost no food left in your cabinet? Make a soup

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Ingredients

45 minutes

4 people

1 cupmushroom
2big radishes
1small Diced squash
1 cupDiced potatoes
Fresh parcely, rosemary and thyme as needed (or dried)
1 table spoonketchup
2jalapenos, finely chopped
Salt and pepper as needed. Taste to like
2table spoons spicy curry spice, or taste to like
1 table spoonmixed abido spice, or taste to like
Approximately 50 grams of Cream cheese
Approximately 1 liter of water

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Steps

45 minutes

1

Fry the mushrooms
2

Put oil in pan and mix with flour until it becomes a big ball
3

Pour in water slowly and mix until they fuse together, and becomes liquid
4

Add the potatoes and let boil for a 5 minutes. Add a more water as soup thickens.
5

Add rest of vegetables add spices.Mix together
6

Add jalapeno and the pack of noodles. Break the noodles before adding
7

Add the cream cheese and let summer until the cheese is completely melted.
8

Serve and enjoy.
The soup taste extra good serves with bread