Curried Vegetable Broth Recipes

A BASIC CURRY BROTH

A Basic Curry Broth image

This recipe looks yummy. To make a soup, try adding eggs(while stirring), dumplings, chicken, noodles...the possibilities are endless! Adapted from The BowlFood Cookbook.

Provided by Chef Patience

Categories Clear Soup

Time 1h35m

Yield 6 cups

Number Of Ingredients 9

Ingredients

3 lbs button mushrooms
1 lb carrot
5 stalks celery
2 medium onions
4 tablespoons unsalted butter
1/4 cup curry powder
8 cups chicken stock
2 cups white wine
salt and pepper

Steps:

Using a food processor, chop all vegetables into small pieces.
Melt butter in a large stockpot.
Add curry powder, stir to combine.
Add chopped veggies to stock pot, stirring to coat.
Cook for 30 min, stirring often to prevent burning or sticking.
Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute.
Strain the broth through a sieve set over a large heatproof bowl.
Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices.
Discard the veggies.
The broth may be refrigerated for up to a week, or frozen for up to a month.

Nutrition Facts : Calories 363.3, Fat 13.2, SaturatedFat 6.2, Cholesterol 29.9, Sodium 556.3, Carbohydrate 35.3, Fiber 6.9, Sugar 15.3, Protein 17

CURRIED VEGETABLE BROTH

Curried vegetable broth image

A classic vegetable broth with a spicy twist, the perfect warmer for a cold night

Provided by Good Food team

Categories Lunch, Soup

Time 50m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 medium onion , finely chopped
2 medium sticks celery , chopped
1 large potato , chopped
2 carrots , chopped
1 parsnip , chopped into large chunks
2 tbsp mild vegetarian curry paste
1 tbsp plain flour
850ml vegetable stock
2 tbsp double cream
15g butter
1 large onion , finely sliced
2 tbsp chopped fresh coriander

Steps:

Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.
Stir in curry paste and flour and mix together well. Pour over the stock and bring to the boil. Leave to simmer for 20-30 mins until the vegetables are tender.
Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.
Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.

Nutrition Facts : Calories 209 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.92 milligram of sodium

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