Veggie Curry Soup

I just love to make soups during the chilly UK winters. They are forgiving, versatile & tasty. They use up what you have at the time and freeze well. Nutritious, packed full of goodness, do you get the idea I love soup!

Here was a quick soup I made the other night. It’s got a nice little kick but it’s not too spicy. The hardest bit is peeling the veg!

Veggie Curry Soup

Ingredients

2 large potatoes peeled & cubed

2 small onions peeled & diced

½ red pepper diced

1 large carrot diced

2 tomatoes chopped

3 mushrooms sliced

½ tsp garam masala

½ tsp turmeric

½ tsp cumin seeds

¼ tsp chilli powder

½ tsp mild curry powder

oil for frying

1-1.5 pints vegetable stock or water

Makes enough for 4 small bowls or 2 very decent sized in our house!

Heat oil in a saucepan to medium heat add the onions & red pepper cook for a few minutes then add all the spices & the mushrooms cook for a further few minutes then add the rest of the vegetables & tomatoes and a pint of the stock.

Bring to a simmer and leave to simmer for about 20 minutes or until the potatoes & carrots are cooked through.

Blitz all or part of the soup with a blender, depending how smooth or rustic you want it. Add more stock/water as required if it’s too thick. Season as required. Reheat and serve with bread or croutons.

Feel free to use the vegetables you like or have available at the time. Add more spice if that’s your thing!