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For the garnish

Nutrition: per serving

  • kcal209
  • fat14g
  • saturates5g
  • carbs18g
  • sugars0g
  • fibre4g
  • protein4g
  • salt0.92g
    low
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Method

  • step 1

    Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.

  • step 2

    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.

  • step 3

    Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.

  • step 4

    Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.

RECIPE TIPS
CURRY PASTE

Make sure that the curry paste you use is vegetarian.

Recipe from Good Food Vegetarian Christmas, December 2006

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.7 out of 5.6 ratings

Janine417

A star rating of 4 out of 5.

Really nice, easy recipe. I halved the recipe and used single cream instead of double. Great way to use up veg in your fridge and very tasty.

dcoleman

A star rating of 4 out of 5.

This was really lovely and leftovers were perfect for lunch the next day in a thermos flask. The cream made a lot of difference at the end.

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