Tandoori vegetable soup
Naan bread or roti is especially good served with this soup.
1 Tbsp canola oil
2 Tbsp Tandoori paste
1 onion, peeled and diced
2 carrots, peeled and diced
2 kūmaras, peeled and diced
2 stalks celery, diced
4 cups vegetable stock or water
2 Tbsp natural yoghurt
4 coriander sprigs
Heat oil in a heavy-based saucepan. Stir fry Tandoori paste and onions for 1 minute.
Add carrots, kūmara and celery and stir fry for 2 minutes or until slightly browned.
Add stock, bring to the boil, reduce heat and simmer until vegetables are cooked.
Serve with a dollop of natural yoghurt and a coriander sprig.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.2g|