Tandoori Vegetable Soup
Serves 10 people
25-30 min prep
40-45 min 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 can crushed tomatoes
Method
- Heat the oil in heavy based saucepan, stir fry the paste and the onions for 1 minute.
- Add the mixed vegetables and celery. Stir fry for 2 minutes until well coated and slightly browned.
- Add the vegetable stock and bring to the boil.
- Reduce the heat and skim. Add the tomatoes then simmer until the vegetables are cooked.
- 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.
