Curried vegetable broth

Curried vegetable broth

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
209
protein
4g
carbs
18g
fat
14g
saturates
5g
fibre
4g
sugar
0g
salt
0.92g

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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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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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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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