Curried vegetable broth

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Good Food

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Recipe by Good Food

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1. Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.
2. Stir in curry paste and flour and mix together well. Pour over the stock and bring to the boil. Leave to simmer for 20-30 mins until the vegetables are tender.
3. Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.
4. Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.

Curry paste

Make sure that the curry paste you use is vegetarian.

Per serving

209 kcalories, protein 4g, carbohydrate 18g, fat 14 g, saturated fat 5g, fibre 4g, salt 0.92 g

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• Seren

  25 October 2009

  Seren rated and commented on this recipe

  

  This was really lovely and leftovers were perfect for lunch the next day in a thermos flask. The cream made a lot of difference at the end.

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Ingredients

• 1 tbsp olive oil
• 1 medium onion , finely chopped
• 2 medium sticks celery , chopped
• 1 large potato , chopped
• 2 carrots , chopped
• 1 parsnip , chopped into large chunks
• 2 tbsp mild vegetarian curry paste
• 1 tbsp plain flour
• 850ml vegetable stock
• 2 tbsp double cream

FOR THE GARNISH

• 15g butter
• 1 large onion , finely sliced
• 2 tbsp chopped fresh coriander

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Vegetarian

Ingredients

• 1 tbsp olive oil
• 1 medium onion , finely chopped
• 2 medium sticks celery , chopped
• 1 large potato , chopped
• 2 carrots , chopped
• 1 parsnip , chopped into large chunks
• 2 tbsp mild vegetarian curry paste
• 1 tbsp plain flour
• 850ml vegetable stock
• 2 tbsp double cream

FOR THE GARNISH

• 15g butter
• 1 large onion , finely sliced
• 2 tbsp chopped fresh coriander

Per serving

209 kcalories, protein 4g, carbohydrate 18g, fat 14 g, saturated fat 5g, fibre 4g, salt 0.92 g

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