This delicious chunky vegetable curry soup is a great way to use up your vegetables at the end of the week. It's cheap to make, suitable for vegans and vegetarians and can feed up to four people.
The ingredients you require are:
Half a cauliflower
One large zucchini
One large carrot
Half a cup of chopped shallots
One 400ml can of light coconut milk
One tablespoon of vegetable stock powder, dissolved in 400ml of water
One teaspoon of curry powder
Half a packet of rice noodles (optional)
Bean sprouts (to garnish)
Put a large saucepan on the stove and heat on high.
Chop zucchini, cauliflower and carrot into bite-sized pieces (as shown) and add to the saucepan when hot.