Curried Vegetable | Soup

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 

  1. Fine dice the Spanish onion 
  2. Cut the celery, leek and potato into small cubes
  3. Prepare either 400ml of fresh vegetable stock or a stock cube dissolved in water
  4. Trim the ends off the spring onion and finely slice
  5. Pick the coriander leaves and cut them into small pieces.

Cooking The Vegetables

  1. Heat the pan up to medium heat and add a little oil 
  2. Drop the diced onions into the pan stir for a minute and add the rest of the small cubed vegetables
  3. Stir in the flour and cook it for a few minutes
  4. Stir in the curry powder and stir in for a few minutes 
  5. Pour in the fresh or stock cube vegetable stock and bring to the boil
  6. Cook out the soup for 10 minutes, the soup will thicken slightly as the flour is cooked out
  7. Pour in the cream and let this cook into the soup for 2 minutes
  8. Check the seasoning, using salt and pepper add to your taste

Finishing The Spiced Chunky Vegetable Soup

  1. Ladle the chunky vegetable soup into a bowl evenly laying the cubed vegetables in
  2. Top the soup with the spring onion and coriander