Sunday, January 2, 2011

Curried celery soup

1 leek
1 bunch of celery
2 carrots
1 onion
1-2 cloves garlic
1 tbsp mild/medium curry powder
1L chicken stock
coconut oil
Slice the leeks and celery.
Heat a little oil in pan and cook celery and leeks over a medium heat, covered for about 10 minutes. Stir regularly and don't let them brown.
Add the curry powder and stir well.
Add the chopped garlic and carrots and stock.
Bring to boil, then reduce heat and simmer until the vegetables are tenfer - about 25 minutes.
Purée the vegetables.
Combine the puréed vegetables with the stock and reheat before serving.

No comments:

Post a Comment