1 tbsp sunflower oil
1 medium onion, chopped
2 celery sticks, chopped
2 medium potatoes, about 350 g / 12 oz total weight, peeled and cut into small chunks
1 tbsp curry paste
1.2 l vegetable stock, made from a stock cube
550 g left over roasted or boiled vegetables, such as brussel sprouts, carrots, parsnips and squash, roughly chopped, natural yogurt or crème fraîche, to serve
125 g PEPPADEW® Sweet Piquanté Peppers Mild Whole or Mild Chopped
- To fry the vegetables, heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the celery and fry for 5 minutes, then tip in the potatoes and fry for a further 1-2 minutes, stirring often.
- Stir in the curry paste, let it cook for a minute or so, then pour in the stock. Bring to the boil and stir well. Lower the heat, cover and simmer for 15-20 minutes until the potatoes are tender.
To serve, tip the leftover veg & PEPPADEW® Sweet Piquanté Peppers into the pan and warm through for a few minutes. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the consistency you like with hot water or stock (we added 300 ml) then taste for seasoning. Cool and freeze, or serve in bowls with a spoonful of yogurt or crème fraîche swirled on top.
Toasted garlic bread