Products used :
PREPARATION : 5 min
COOKING : 45 min
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RESTING : 0 min
SERVES 4 :
1 tbsp oil
1 medium onion, chopped
2 celery sticks, chopped
2 medium potatoes, about 350g total weight, peeled and cut into small chunks
1 tbsp curry paste
1.2 l vegetable stock, made from a stock cube
550 g leftover roasted or boiled vegetables, such as Brussels sprout, carrots, parsnips and squash, roughly chopped
natural yogurt or crème fraîche, to serve
- 1- Add some oil to the metal bowl along with the onions. Run on EXPERT for 5 minutes/speed 7/95°C to fry off the onion. Add in the celery and run EXPERT for 5 minutes/speed 5/95°C. Then add the potatoes curry paste and run EXPERT for 2 minutes/speed 5/95°C.
- 2- Add in the stock and leftover veg. Run the PUREED SOUP programme.
- 3- When the programme is finished, check the consistency. You can thin down the soup by adding more hot water or stock. Season to taste. Cool and freeze or serve in bowls with spoonful's of yoghurt or crème fraîche swirled on top.