Curried Vegetable Soup
Ingredients
- 1/2 tsp ground turmeric
- 1/4 tsp Laos powder
- 1 garlic clove crushed
- 1 medium onion grated
- 2 tbsp groundnut peanut oil
- 8 oz potatoes
- 8 oz carrots
- 4 oz green cabbage
- 1 green pepper
- 4 oz shelled green peas
- 15 floz medium-thick coconut milk
- 15 floz vegetable stock
- 2 curry leaves chopped (optional)
- 1 stalk lemon balm chopped
Instructions
- Put the turmeric, Laos powder or equivalent, garlic, onion and 1 tbsp of oil into an electric blender or food processor amd blend to a smooth paste.
- Peel and dice the potatoes.
- Thinly slice the carrots.
- Shred the cabbage.
- Core, deseed and dice the pepper.
- Heat the remaining oil in a wok or large frying pan over a medium heat.
- Add the spice and onion paste and stir-fry for 2 minutes or until it cleanly leaves the sides of the pan.
- Add the coconut milk and stock and bring all to the boil.
- Add the vegetables, curry leaves if required, and lemon balm.
- Simmer uncovered until the vegetables are tender but not over cooked.
Calories: 246 kcal
Carbohydrates: 21 g
Protein: 5 g
Fat: 18g
Saturated Fat: 14 g
Sodium: 340 mg
Potassium: 613 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 6722 IU
Vitamin C: 49 mg
Calcium: 55 mg
Iron: 4 mg