Soup Recipes > Curry Soup
2 large cooking apples, peeled and cored
1 large onion
1 medium sized carrot
1 small turnip
1 leek
rib of celery
sprig of parsley, thyme and marjoram
1 bay leaf
4 tablespoons butter
2 tablespoons cooked long grain rice
1 teaspoon curry powder
1 dessertspoon of vinegar
seasoning
(see measure conversions for more information)
- Melt the butter in a saucepan.
- Put in the onions and fry until nicely browned.
- Sprinkle in the curry powder, add the apples, herbs and vegetables, and stir all together until well mixed.
- Stir in the rice and vinegar and cook for 5 minutes.
- Add the seasoning and then the water.
- Bring to the boil and simmer for 2 hours.
- Place in a blender and puree.
- Return to the saucepan and make very hot.
- For a richer soup add 2 tablespoons of natural yogurt just before serving.
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How to make curry soup:
A variation on the traditional mulligatawny soup.
Ingredients
3 pints water2 large cooking apples, peeled and cored
1 large onion
1 medium sized carrot
1 small turnip
1 leek
rib of celery
sprig of parsley, thyme and marjoram
1 bay leaf
4 tablespoons butter
2 tablespoons cooked long grain rice
1 teaspoon curry powder
1 dessertspoon of vinegar
seasoning
(see measure conversions for more information)
Method
- Prepare the vegetables and cut into small pieces.- Melt the butter in a saucepan.
- Put in the onions and fry until nicely browned.
- Sprinkle in the curry powder, add the apples, herbs and vegetables, and stir all together until well mixed.
- Stir in the rice and vinegar and cook for 5 minutes.
- Add the seasoning and then the water.
- Bring to the boil and simmer for 2 hours.
- Place in a blender and puree.
- Return to the saucepan and make very hot.
- For a richer soup add 2 tablespoons of natural yogurt just before serving.
Quidco - Where Savvy Shoppers Save Money!
If you have a question or comment relevant to this page, then please post it below.
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