Su­per root & onion soup with curry spices

SERVES 4-6

The Mail on Sunday - You - - Food Anniebell -

FIRST PREP YOUR VEG Peel and finely chop 2 gar­lic cloves. Trim and slice 2 leeks. Chop 400g each (peeled weights) of car­rots and swedes. Peel and chop 1 onion. INTO THE PAN Melt 50g un­salted but­ter in a large pan over a low heat. Add the onion, leeks, car­rots and swede, sprin­kle over 1 tsp sea salt and fry for 30 min­utes, stir­ring fre­quently to pre­vent the veg­eta­bles colour­ing. Stir in the gar­lic, fol­lowed by 1 rounded tsp In­done­sian curry pow­der (or curry of your choice and ½ tsp turmeric) a few min­utes be­fore the end. Add 1.1 litres veg­etable stock (or chicken stock), bring to the boil and simmer over a low heat for 15 min­utes. Purée the soup in batches in a blender, add a squeeze of le­mon juice then taste to check the sea­son­ing. SERVE IT UP La­dle the soup hot into warm bowls, adding a swirl of yo­ghurt and a spoon­ful of mango chut­ney, if wished, and a scat­ter­ing of small mint leaves.

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