Indian vegetable soup recipe
Indian Vegetable Soup recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|100 g||mushrooms, quartered|
|100 g||carrots, sliced|
|100 g||leek, sliced|
|100 g||celery, chopped|
|100 g||broccoli, in florets|
|1 ½ l||vegetable stock|
|2 clove(s)||garlic, minced|
|200 g||double cream|
|1 tsp||cilantro, chopped|
|1 tbsp||curry powder|
|salt and freshly ground black pepper, to taste|
In a saucepan, heat the stock and bring to a boil. Add the mushrooms, carrots, leek, celery, broccoli and the cilantro. Cover and simmer over low heat for 5 minutes.
In another saucepan, heat the ghee. Sauté the onions and the garlic. Add the curry powder and the flour and cook stirring for a minute. Pour in the vegetable soup and bring to the boil again, stirring constantly. Cook for another 10 minutes, stirring frequently
Purée the soup with a hand blender. Stir in the cream. Season to taste with salt and pepper and simmer for 1-2 minutes before serving.
ca. 20 min
ca. 20 min
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