Curried Vegetable Broth
With its cozy blend of hearty vegetables and warming curry spices, this aromatic vegetarian curry soup is a delightful way to cozy up on a chilly evening. The creaminess of the broth perfectly complements the tender veggies, creating a comforting and flavorful dish that is sure to warm you from the inside out. Top it off with a crunchy onion garnish and fresh coriander for an extra pop of flavor and texture.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 209 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.92 milligram of sodium
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