Soups
Coconut Curried Vegetable Soup
01
Jul
Jul
This is my go to last minute soup which I cook in the Thermomix and it is all done in 30 minutes, from preparation to bowl. I use whatever vegetables I have on hand so it is a great way of cleaning out the vegetable crisper, I usually have all or some of the following; pumpkin, sweet potato, zucchini, broccoli, carrot, potato, cauliflower, parsnip, onion etc.
I have made this in the slow cooker and on the stove top and it works a treat, on the stove top it will take a similar amount of time as the Thermomix then blitz until smooth, in the slow cooker it will cook away for a few hours then all you need to do it blitz it until it is smooth. I use a Korma curry paste but you can use your favourite curry paste.
Coconut Curry Vegetable Soup
A blended Korma flavoured vegetable soup
Ingredients
- 1/2 Brown Onion, peeled and cut in 4
- 1 Carrot, cut in 6-8
- 200 gm Pumpkin, peeled and cut in chunks
- 200 gm Sweet Potato, peeled and cut in chunks
- 1 Zucchini, cut in chunks
- 1 Parsnip, cut in 4-6
- 1 Potato, peeled and cut in 4-6
- 1-2 Tbsp Curry Paste, I use Korma style
- 1 Small Can Coconut cream or milk
- 1 Lt Stock, Vegetable or Chicken
- Pinch Salt
- Pinch Pepper
Instructions
- Place all ingredients in a large saucepan, cover with lid and bring to the boil.
- Reduce heat to a simmer and cook 20-25 minutes, or until the vegetables are soft.
- Puree using a blender or a stick blender until smooth.
- Serve with your favourite bread or garlic bread.
Thermomix Instruction
- Place all ingredients in the bowl covering with stock making sure you don't go over the maximum level.
- With lid on and MC in place cook 20 min/100C/speed 1.
- With lid on and MC in place blend 1 min/speed 5-9, increasing speed gradually from speed 5 to speed 9.
Notes
I don’t really worry too much about the variety of vegetables, I just use whatever I have on hand.
Use your favourite curry paste in this recipe.
I freeze a couple of single serves for a quick lunch or dinner.
