Curried vegetable broth
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 medium onionfinely chopped
- 2 medium sticks celerychopped
- 1 large potatochopped
- 2 carrotschopped
- 1 parsnipchopped into large chunks
- 2 tbsp mild vegetarian curry paste
- 1 tbsp plain flour
- 850ml vegetable stock
- 2 tbsp double cream
For the garnish
- 15g butter
- 1 large onionfinely sliced
- 2 tbsp chopped fresh coriander
Nutrition: per serving
- kcal209
- fat14g
- saturates5g
- carbs18g
- sugars0g
- fibre4g
- protein4g
- salt0.92glow
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.
