Curried vegetable soup

Name: How to cook Curried vegetable soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Kate Carless

Curried vegetable soup

I’d convinced myself that there was nothing in the house for lunch today ahead of our grocery order arriving later, but after looking a little deeper into the fridge, i came up with this quick and easy vegetable soup. Taking the odds and ends of leftover vegetables (e.g. off cuts of squash, broccoli including the stalks, a few unpeeled and slightly sad looking carrots etc), and combining them with some stock and curry spice, this delicious and warming bowl of goodness is guaranteed to help you to hit your 5-a-day. Plus, it’s a great way to avoid waste. I’ve listed everything I added below but you really could add absolutely any veg. #cookeverypart #lunch

Ingredient

Food ration :

4 people

Cooking time :

30 mins

onion peeled and chopped

1 clove

garlic chopped

red chilli finely chopped

1 inch

ginger finely chopped

1/2

red pepper chopped

1 stick

celery chopped

carrots unpeeled and chopped

A few

handfuls of kale

1/2 head

broccoli, stalk and all, chopped

potato peeled and chopped

1.5 tbsps

mild curry powder

1.2 litres

vegetable stock

Cooking instructions

* Step 1

Chop all of the veg into small pieces. Heat 1 tbsp over a medium heat, boil a kettle of water and make the stock.

* Step 2

Fry the onion, garlic and celery until soft. Then add the curry powder and fry for another minute before adding the remaining veg and stock. Simmer for 15-20 minutes. Season to taste and then blitz with a stick blender until smooth.