Curry Soup

This is a wonderful nutritious recipe to ensure you get many of your 5-10 a day vegetables in as well as enjoying a good source of ‘plant-based’ protein into your diet.

This recipe also helps to reduce food waste by using up some of those left over vegetables sitting in the bottom drawer of your fridge……..and not forgetting that this dish is truly delicious.

Serves 4

Ingredients

2 stalks of celery, sliced
4 carrots, peel skin and dice
(2 cups of other mixed veggies you have that need to be used - any variety works)
1 can chopped tomatoes
1 tsp olive/sunflower oil
1/2 cup white cabbage, finely sliced
2 tbsp curry powder (use mild, medium or hot depending on how spicy you like your food)
1 tbsp cumin powder
1 can beans/lentils of your choice, drained
2 vegetable stock cubes mixed with 4 litres of water

1/2 cup fresh parsley, chopped (keep a little for garnish)

Juice from 1/2 lemon/lime
Salt & pepper to taste

Plant-based yoghurt of your choice, to serve

Method

1. In a big saucepan, gently saute the cabbage in oil for 5 minutes

2. Add celery and carrots and continue to saute for 5 minutes

3. Add the spices and mix

4. Add all other ingredients except parsley & lemon and mix, before adding the stock water

5. Turn heat down and gently simmer for 20 minutes until the vegetables have softened

6. Add parsley and lemon, mix and continue to simmer for 5 minutes

7. Taste and add salt and pepper to taste

8. Serve in soup bowl and garnish with fresh parsley and a good ‘dollop’ of yoghurt

9. ENJOY :)