I received this recipe from Linda this morning, and it sounds absolutely delicious. If you don’t have curry powder, a teaspoon of cumin would be a good substitute. It’s that time of year when curried soup is a most welcome thing! Thanks Linda!
Linda’s Curried Soup
1 tbsp cooking oil
1 onion
1 large parsnip
3 or 4 large carrots
1 green pepper
1.5 litres boiling water + 1 or 2 veggie stock cubes
1 tsp mild curry powder
Dice onion and sauté in oil till onion is soft but not browned.
Stir in curry powder and then all the rest of the veggies (small dice).
Add the stock and bring to the boil.
Simmer until the veggies are soft. This probably takes about half an hour, but I didn’t time it!
As the veggies are cut up into small dice the soup cooks quite quickly.
Blend with a stick blender and serve.
It is a tasty soup and a useful and thrifty way of using up those odd veggies. The first time I made it I used a wrinkly green pepper which would have been thrown out in many households but it made a good addition to the soup.
The soup has a good butternut squash colour and a lovely creamy consistency.
My husband loved the first batch and was delighted when he saw me making it again yesterday!”
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