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Creamy Vegetable Curry Soup

Ingredients

  • 1/4 tsp sunflower oil
  • 1 small onion, diced
  • 2 tbsp curry paste (I used tikka)
  • 300g potatoes, peeled
  • 200g courgette
  • 300g cauliflower
  • 200ml milk
  • 500ml vegetable stock
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp tomato puree

Method

Dice the onion and add it to your pan/soup maker along with the curry paste and oil. Stir the onions until they are coated in the curry paste.

Peel the potatoes and dice them into small pieces. Slice the courgettes and break the cauliflower into small florets. Add all of the vegetables to the pan/soup maker along with the rest of the ingredients.

If using a soup maker, set to the smooth setting and leave the machine to do the work. After the cycle has finished, taste to make sure the soup is perfectly smooth; if there are still small lumps, turn it on to run another cycle.

If using a pan, cook until the vegetables have softened and then blend with a stick blender or in a liquidiser. Assuming you have cut the vegetables quite small this should take around 20 minutes.

Recipe by Curly's Cooking