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| Ingredients |
| 30gms Butter or 1tbs Olive Oil 2 Cloves of Garlic - Crushed 2 Cups Chicken or Vegetable Stock 1/2 - 1 tbs Curry Powder (or to taste) I/2 cup of Cream or milk 1 Onion - Chopped 1 Parsnip - Chopped 1 Carrot - Chopped 1 Swede - Chopped 1 Potato - Chopped |
| Method |
| Saut� Onions & Garlic in
Butter or Olive Oil until just soft, stir in curry powder, saut� for a
further 1 min. Add Vegetables and Chicken Stock, bring to the boil, then reduce to simmer until vegetables are tender (approx 15-20 mins). Puree entire contents of the pot, then over the lowest heat stir through cream or milk until soup is your desired consistency. |
| Comments |
| Hot Tips > If you chop the vegetables to the same size they will all be cooked at the same time. > Use plain yoghurt instead of cream as a healthy alternative > Soup pack vegetables are also wonderful to roast, simply peel, cut the swede & potato in 1/2 (you may need to cut the other vegetables, remembering the same size tip), place in a baking dish. Brush with olive oil & 2 cloves of crushed garlic, salt & pepper to taste. Bake in a moderate oven (180 degrees), baste every 10-15 mins until vegetables are golden. Bake in moderate oven. |
| Acknowledgements |
| Recipe courtesy of J.E.Tipper P/L |