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Curried Vegetable Soup
This quick and easy curried vegetable soup if full of fabulous flavour and the healthy goodness of frozen veggies.
Ingredients
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1 chilli finely chopped
- 2 tbsp olive oil
- 1 tbsp curry powder
- 500 g frozen vegetables
- 400 g coconut milk
- 200 ml vegetable stock
- 1 tbsp dried curry leaves crushed
- coriander leaves to serve
Instructions
- Sauté the onion, garlic, ginger and chilli in the olive oil for 5 minutes then add the curry powder, frozen veg and spinach plus curry leaves, stock and coconut milk and simmer covered for about 20 minutes
- Scoop out half the vegetables and blitz the remaining soup with stick blender then return the vegetables to the pan.
Notes
To make the Paneer and croutons please see the blog post above.
This soup will keep in the fridge for up to 4 days and freezes well too.
Nutrition
Calories: 369kcalCarbohydrates: 26gProtein: 7gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 274mgPotassium: 598mgFiber: 6gSugar: 2gVitamin A: 6855IUVitamin C: 181mgCalcium: 98mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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