About this recipe:A deliciously creamy, low-fat and low-calorie vegetable soup. Mixed vegetables are simmered in a thick and creamy curried soup. Serve with fresh bread. The perfect winter warmer.
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, finely chopped
1 tablespoon curry powder
1 litre chicken stock
650g mixed vegetables, chopped
2 tablespoons plain flour
500ml skimmed milk
salt and pepper to taste
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Method Prep:15min › Cook:30min › Ready in:45min
Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry powder and cook for 2 minutes, stirring constantly. Add stock and vegetables and bring to the boil. Simmer 20 minutes or until tender.
Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.