A classic vegetable broth with a spicy twist, the perfect warmer for a cold night
Ingredients:
- 15.0g butter
- 1 large potato , chopped
- 1 large onion , finely sliced
- 2.0 tbsp chopped fresh coriander
- FOR THE GARNISH
- 2 carrots , chopped
- 2.0 tbsp double cream
- 1.0 tbsp plain flour
- 2.0 tbsp mild vegetarian curry paste
- 1 medium onion , finely chopped
- 1 parsnip , chopped into large chunks
- 1.0 tbsp olive oil
- 850.0ml vegetable stock
- 2 medium sticks celery , chopped
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.
Curried Vegetable Broth • Yield: 4 servings
Ingredients:
- 15.0g butter
- 1 large potato , chopped
- 1 large onion , finely sliced
- 2.0 tbsp chopped fresh coriander
- FOR THE GARNISH
- 2 carrots , chopped
- 2.0 tbsp double cream
- 1.0 tbsp plain flour
- 2.0 tbsp mild vegetarian curry paste
- 1 medium onion , finely chopped
- 1 parsnip , chopped into large chunks
- 1.0 tbsp olive oil
- 850.0ml vegetable stock
- 2 medium sticks celery , chopped
Curried Vegetable Broth Nutrition Facts:
• Diet:
• Calories: 47.81
• Fat: 40.35
• Carbs: 46.80
• Protein: 17.10
• Cholesterol: 25.43
• Calcium: 31.10
• Sodium: 20.82* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
