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
Perfect

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