A classic vegetable broth with a spicy twist, the perfect warmer for a cold night
Prep:20 mins
Serves 4
1 tbsp olive oil1 medium onion, finely chopped2 medium sticks celery, chopped1 large potato, chopped2 carrots, chopped1 parsnip, chopped into large chunks2 tbsp mild vegetarian curry paste1 tbsp plain flour850ml vegetable stock2 tbsp double cream
STEP 1Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.STEP 2Stir 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.STEP 3Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.STEP 4Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.
