Indian Vegetable Soup

Indian Vegetable Soup lr

Serves 4 as a hearty lunch

This is a very satisfying and highly flavoured soup, another one for the slow cooker. What’s more, no pre-cooking is required so it is very quick and easy to prepare.

3 carrots, peeled, trimmed and cut into bite sized pieces
3 large celery sticks, trimmed and cut into bite sized pieces
2 to 3 potatoes, peeled and cut into bite sized pieces
130g split red lentils, rinsed thoroughly under running water
3 garlic cloves, peeled and finely grated
1 ½ litres of chicken stock (made with 2 stock cubes)
1 x 400g tin chopped tomatoes
1 x 165g jar of korma curry paste (I use Pataks)
4 bay leaves
Salt (optional)

Place all of the ingredients except for the salt into a slow cooker. Give them a good stir, then cover and cook on low for 6 hours.

Taste to check the seasoning. Add a pinch of salt if it needs it. It may not, given that the tomatoes, stock cubes and curry paste already contain salt.

This soup likes to be made ahead and stored in the fridge for a day or two.

Posted in Recipes, Soups.

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