Tandoori vegetable soup

Naan bread or roti is especially good served with this soup.

Tandoori vegetable soup


Serves 4

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]
Energy 486kj
Protein 2.1g
Total fat 5.1g
- saturated fat 1.2g
Carbohydrates 14.1g
- sugars 7.1g
Fibre 3.5g
Sodium 120mg