Wholesome and hearty are two words that spring to mind when I think of the Curried Vegetable Soup recipe I am about to share. It is filling, has a nice selection of vegetables and a little hint have spice that can be altered to suit your taste.
The vegetables can be varied depending on what you have in your fridge, I find this particular combination works well. This quantity makes 6-10 portions depending on your appetite and how many adults/children you are feeding.
1 Tbsp Rapeseed Oil
1 Red Onion, finely sliced
1 Garlic Clove, finely sliced
2 Parsnips, peeled & chopped
3 Carrots, peeled & chopped
3 Medium or 6 Small Potatoes, peeled and chopped
4-5 Broccoli Florets
1 Tbsp Mild Curry Powder
1.5 Litres Vegetable Stock
- In a large saucepan heat the rapeseed oil and add the onion and garlic, cover and let the onion sweat over a low heat for 5 minutes or so.
- When the onion is almost translucent, tumble in the rest of the veg, followed by the curry powder and give it a good stir.
- Then add the stock and bring to the boil, reduce the soup to a simmer for 20-25 minutes or until all the vegetables are cooked through.
- Transfer the soup to a liquidiser or blitz with a hand held whiz stick or blender or whatever little name you have for it!
Then serve up what you want to use today, keep some in the fridge for tomorrow or pop it into containers and store it in the freezer.