Tandoori Vegetable Soup

Serves 10

Ingredients:

• ¼ cup rice bran oil

• 200g Barker’s Professional Tandoori Paste

• 2 onions, diced

• 1.5kg mixed vegetables (carrots, waxy potatoes, kumara), all peeled and diced

• 2 sticks celery, cut into 2cm slices (optional)

• 2 litres vegetable stock (or water)

• 400g can crushed tomatoes

Method:

1. Heat the oil in heavy based saucepan, stir fry the paste and the onions for 1 minute.

2. Add the mixed vegetables and celery. Stir fry for 2 minutes until well coated and slightly browned.

3. Add the vegetable stock and bring to the boil.

4. Reduce the heat and skim.  Add the tomatoes then simmer until the vegetables are cooked.

5. Serve with a dollop of natural yoghurt and chopped coriander.

HANDY HINTS:

Serve with warmed naan bread.

Baby new potatoes look and taste good in this soup.

This Recipe Uses: