This midday, I wanted some home-made soup for lunch. So, I made this easy curried vegetable soup. Perfect to enjoy with some good slices of such as this one: home-made sourdough bread!
Delicious combo!
I mixed my soup not totally but just for 3/4 with bits floating around in the soup! That is what I wanted to create!
Recipe: For a whole lot of soup
Ingredients:
1 courgette, sliced & each slice cut up into 4
1/4 white cabbage, outer leaves removed, cut up into thicker strips
1/2 leek, white & green parts, well washed, cleaned & finely cut up
madras curry powder: 1 heaped tablespoon
some black pepper
a good vegan gluten-free stock in powder form: 1 tablespoon
1200 ml just boiled water
1/2 potato, peeled & cut up into chunks
1 tablespoon of extra virgin olive oil
Method:
Take a bigger pot & add that olive oil. Heat up. Now, add chopped veggies & fry for about 5 minutes. Now, add stock powder & madras curry too. Pour boiling water all over the veggies & stir everything round into the pot. Boil until veggies are cooked through. This was after 10 minutes. Check seasoning. I added 10 turns of black pepper to the soup. Mix soup but only for 3/4, you still want veggies floating in your soup!
Serve at once with 2 slices of your favourite home-made sourdough bread!
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