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.
Ingredients
| 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 |
| 2 | onions, chopped |
| 2 tbsp | ghee |
| 3 tbsp | flour |
| salt and freshly ground black pepper, to taste |
Instructions
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.
Preparation time:
ca. 20 min
ca. 20 min
easy
n/a
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