CURRIED VEGETABLE AND COCONUT SOUP
PREP TIME: 20 MINS
COOKING TIME: 30 MINS
SERVES: 6
INGREDIENTS
1 tablespoons olive oil
¼ cup Patak’s Korma paste
1 large brown onion, diced
2 cloves garlic, crushed
2 large carrots, peeled and diced
2 celery sticks, diced
1 litre vegetable stock
2 x 400ml tin coconut milk
500g Spud Lite potatoes, diced
2 cups pumpkin, skin removed and diced
2 cups cauliflower florets
400g tin lentils, drained
1 cup kale, roughly chopped
Salt flakes and freshly ground black pepper
Juice of a lime
¼ cup coriander, roughly chopped
METHOD
Step 1
Heat olive oil in a large saucepan over a medium heat. Add curry paste, stirring to combine and cook for 2 minutes or until aromatic. Add onion, garlic, carrots and celery stirring to combine. Cover and cook for 10 minutes or until carrots are tender.
Step 2
Increase heat to medium, add stock, coconut milk potato and pumpkin and bring to the boil. Cover and cook for 15 minutes or until potato is soft, adding cauliflower for the final 5 minutes. Using a stick blender, puree about a 1/3 of the potato mixture, to help thicken the soup but also keeping it chunky.
Step 3
To finish, add lentils, kale, lime juice, coriander, salt and pepper, stirring until combined and cook for 3 minutes to warm through.
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