Curried vegetable broth
A classic vegetable broth with a spicy twist, the perfect warmer for a cold night
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
- 15g butter
- 1 large onion, finely sliced
- 2 tbsp chopped fresh coriander
Curry paste
Make sure that the curry paste you use is vegetarian.
Method
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Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.
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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.
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Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.
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Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.
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