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    Friday, August 05, 2016

    Delicious, Japanese Curry Vegetable Soup - Perfect for a Winter Lunch

    When our daughter Katie was a teenager, she went to Japan to stay with her friend Michiko
    She came home totally enthralled with Japanese Food
    She introduced me to Japanese Curry Sauce Paste
    It has become a pantry essential item ever since
    I like to use it to flavour soup.
    With the cold weather this week.
    It screams, SOUP, cook me now

    So I made a very tasty root vege soup for my lunch.
    Accompanied by a Spinach, Corn and Feta Muffin

    So Take
    2 tablespoons butter
    1 onion, peeled and chopped
    2 sticks of celery sliced
    1 large carrot sliced
    1/2 swede, peeled and chopped
    1/2 parsnip peeled and chopped
    1 cup of peeled and chopped butternut squash

    Chicken stock
    Coriander stalks and leaves

    2 squares of Japanese Curry Paste

    Sauté onion and celery in the butter over medium heat till soft
    Add carrot, swede, parsnip and squash
    And the coriander stalks chopped
    Sauté a little longer so that the vegetables get coated in the butter
    Add enough chicken stock to cover the verge
    Bring to boil and simmer until vegetables are soft

    Take some of the hot chicken stock out of the plot and dissolve the curry paste
    Add to soup, simmer for about another 10 minutes
    Place in blender and whip it up till smooth

    Serve with a few coriander leaves on top
    And a little muffin on the side
    Lunch is served

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