- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 medium onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 medium sticks celery, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 large potato, chopped
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- 2 carrot, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 parsnip, chopped into large chunks
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
Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.
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.
Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.
Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.
Make sure that the curry paste you use is vegetarian.