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Tandoori Vegetable Soup

Serves 10 people

25-30mins Prep

40-45mins Cook

This soup combines a blend of aromatic tandoori spices with a variety of vegetables, creating a hearty and flavorful dish perfect for a cozy meal.

By Barker's

Ingredients

  • ¼ cup rice bran oil
  • 200 g Barker’s Professional Tandoori Paste
  • 2 onions, diced
  • 1 1/2 kg mixed vegetables (carrots, waxy potatoes, kumara), all peeled and diced
  • 2 sticks celery, cut into 2cm slices (optional)
  • 2 L vegetable stock (or water)
  • 400 g crushed tomatoes can

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.
  6. HANDY HINTS: Serve with warmed naan bread. Baby new potatoes look and taste good in this soup.

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