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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A golden Asian-style soup - great for those chilly days. Ingredients:
1 onion, peeled and chopped |
1 teaspoon finely chopped fresh ginger |
1 teaspoon vindaloo curry paste |
1 teaspoon turmeric |
1 teaspoon sesame oil |
500 g yellow squash, chopped |
200 g potatoes, peeled and chopped |
2 yellow peppers, seeded and chopped |
1 liter chicken, miso or 1 liter vegetable stock |
1 cup coconut milk |
finely chopped chives or coriander, to garnish |
Directions:
1. In a heavy-based pan, cook onion, ginger, curry paste and turmeric until onion is soft.
2. Add sesame oil, vegetables and stock.
3. Bring to the boil, cover and simmer for 20 to 30 minutes or until vegetables are soft.
4. Puree soup.
5. Stir in the coconut milk.
6. Serve garnished with chives or coriander.
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