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Curried vegetable broth

A classic vegetable broth with a spicy twist, the perfect warmer for a cold night

  • Prep: 20 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 209
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 0
  • Protein 4
  • Fat 14
  • Fibre 4
  • Salt 0.92

Nutrition per serving

  • Calories 209
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 0
  • Protein 4
  • Fat 14
  • Fibre 4
  • Salt 0.92

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

Tip

Curry paste
Make sure that the curry paste you use is vegetarian.

Method

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

  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.

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

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

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