Chunky Curried Vegetable Soup
How to make a chunky curried vegetable soup. Vegetable soups go well with added spice.
I have made this chunky-style curried vegetable soup with onions, leeks, celery and potato. This is a chunky soup so the vegetables have been prepared by cutting them into small dice.
Vegetables Needed
- Spanish Onion x ½ [Finely Diced]
- Leek x 1/4 [Cut Into Small Cubes]
- Celery x 2 [Cut Into Small Cubes]
- Potato x ½ [Cut Into Small Cubes]
- Plain Flour x ½ Tablespoon
- Vegetable Stock x 400ml
- Double Cream x 2 Tablespoons
- Spring Onion x 1 Finely Sliced
- Few leaves of coriander cut into small pieces
- Salt and Pepper
Curried Chunky Vegetable Soup
Preparing The Ingredients
- Fine dice the Spanish onion
- Cut the celery, leek and potato into small cubes
- Prepare either 400ml of fresh vegetable stock or a stock cube dissolved in water
- Trim the ends off the spring onion and finely slice
- Pick the coriander leaves and cut them into small pieces.
Cooking The Vegetables
- Heat the pan up to medium heat and add a little oil
- Drop the diced onions into the pan stir for a minute and add the rest of the small cubed vegetables
- Stir in the flour and cook it for a few minutes
- Stir in the curry powder and stir in for a few minutes
- Pour in the fresh or stock cube vegetable stock and bring to the boil
- Cook out the soup for 10 minutes, the soup will thicken slightly as the flour is cooked out
- Pour in the cream and let this cook into the soup for 2 minutes
- Check the seasoning, using salt and pepper add to your taste
Finishing The Spiced Chunky Vegetable Soup
- Ladle the chunky vegetable soup into a bowl evenly laying the cubed vegetables in
- Top the soup with the spring onion and coriander
