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Curried vegetable broth

Curried vegetable broth

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(3 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 4
A classic vegetable broth with a spicy twist, the perfect warmer for a cold night

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories209
  • fat14g
  • saturates5g
  • carbs18g
  • sugars0g
  • fibre4g
  • protein4g
  • salt0.92g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 medium sticks celery, chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 large potato, chopped

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 carrot, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 parsnip, chopped into large chunks

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 tbsp mild vegetarian curry paste
  • 1 tbsp plain flour
  • 850ml vegetable stock
  • 2 tbsp double cream

For the garnish

  • 15g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, finely sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp chopped fresh coriander

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Method

  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.

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Comments, questions and tips

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Comments (1)

dcoleman's picture
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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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