Vegetable Curry Soup.
A great winter warmer that I think we all need at the moment.
Ingredients:
1 litre of Home-made Vegetable stock (left over from the stock used to make Nettle soup)
4 carrots Peeled and diced.
2 small Parsnips, peeled and diced.
1 Piece of Swede, about 1 cm thick, peeled and diced.
3 Spring onions finely sliced.
1 slice of Red Onion, about 0.5 cm thick, peeled, sliced, and diced.
1 Heaped teaspoon of Medium Curry Powder; Although I can handle hot Curries and Chillies, I much prefer to be able to taste all of the flavours behind the spice.
1 level teaspoon of ground Coriander.
1/2 teaspoon of ground white pepper.
2 level tablespoons dried, split Chickpeas.
2 level tablespoons dried orange Lentils.
2 Level tablespoons dried soup mix of pulses and grains
1 litre water.
Sling it all into a saucepan, bring to the boil, turn down to a simmer. Cover and simmer for 30-40 minutes, stirring occosionally.
For the thickening Roux;
50g Butter or Margarine, and 2 heaped teaspoons of Cornflour.
In a seperate pan, melt the butter or Margarine, add the cornflour, and stir into a smooth roux. Add the roux to the main pan whilst still simmering and stir for a few minutes until thickened.
Serve in a pre-warmed bowl with some bread.
Approx. 1 litre of pre-made and frozen Vegetable stock, going into the pan to be thawed out.
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Add the Dried Chickpeas, lentils and soup mix.
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Add the Curry powder, Ground Coriander, and Ground white pepper.
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The peeled Vegetables prior to dicing
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Everything sliced and diced and ready to go.
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Simmering away nicely.The second Saucepan ready and waiting with the margarine to make the thickening Roux
Note that my pan of soup boiled over while I was reading another post here on cooking for engineers. Now, what is it they say about a watched pot not boiling?
Well, an unwatched pot does, and it boils over!
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I can't tell you how good this tasted. Now it's time for a few bottles of chilled Perry.
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