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.
Add the coconut milk to the saucepan. Fill up the empty can with hot water and dissolve one tablespoon of vegetable stock powder. Add the stock to the saucepan.
Add the curry powder to the saucepan and stir to dissolve.
Add chopped shallots to the saucepan and bring the soup to the boil.
If you wish, you can add some rice noodles to this soup.
Add the rice noodles to the soup while it is boiling. Turn the heat down to medium, place the lid on the saucepan and simmer for around 8 mins or until the noodles are soft.
Once the noodles are soft, turn off the heat and let the soup cool for a couple of minutes.
Ladle into bowls and top with some bean sprouts for some added crunch.