Curried vegetable broth

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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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• dani

  01 February 2012

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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 4.0g, carbohydrate 18.0g, fat 14.0 g, saturated fat 5.0g, fibre 4.0g, salt 0.92 g

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