Curried vegetable broth

• olive oil↗1 tbsp tbsp
• medium onion↗1

  finely chopped

• medium sticks celery↗2

  chopped

• large potato↗1

  chopped

• carrots↗2

  chopped

• parsnip↗1

  chopped into large chunks

• mild vegetarian curry paste↗2 tbsp tbsp
• plain flour↗1 tbsp tbsp
• vegetable stock↗850ml ml
• double cream↗2 tbsp tbsp
• butter↗15g g
• large onion↗1

  finely sliced

• chopped fresh coriander2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.

2. 2

   Stir in curry paste and flour and mix together well. Pour over the stock and bring to the boil. Leave to simmer for 20-30 mins until the vegetables are tender.

3. 3

   Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.

4. 4

   Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.