Vegetable Curry Soup (LC)
Ingredients
1 teaspoon olive oil
½ small onion
½ teaspoon ground ginger
½ clove garlic
1 medium carrot
½ red pepper (bell pepper)
5 slices of courgette (zucchini)
1 teaspoon curry powder
200ml (¾ cup)(7 fl oz) water (then further water if required)
½ low sodium stock cube
1 medium or 6 cherry tomatoes, chopped
1 tablespoon full-fat Greek yoghurt (0.75 Aus tbsp – 15ml)
Instructions:
In a large pot, heat oil and sauté the onion. Add the ginger and garlic then continue for 2-3 more minutes.
Next, add the peeled and grated carrot and sauté for about 2 minutes, stirring occasionally. Add the chopped peppers (bell peppers) and courgette (zucchini). Cook the vegetables for about 5 minutes, season with curry powder and mix well.
Next, pour in the water, stock cube and bring to a boil. Cook covered for about 10 minutes until the vegetables are soft. In the meantime, add the chopped tomatoes. Season with any extra herbs/spices.
Once vegetables are cooked, take off from heat and blend using a hand blender. Season for taste, mix well and serve with a dollop of yoghurt.
Top Tip
A portion of protein should be served on the side of soup. This can be 125g (½ cup)(4½ oz) Greek yoghurt, a smoothie, 1 or 2 boiled eggs, any type of meat/fish/vegetarian alternatives or can be added to the soup or a portion can be served on the side.
