Curried vegetable broth

Ingredients

• 1 tbsp olive oil 
• 1 medium onion finely chopped
• 2 medium sticks celery chopped
• 1 large potatoes chopped
• 2  carrots chopped
• 1 large parsnips chopped
• 2 tbsp curry paste 
• 1 tbsp flour plain
• 850 ml vegetable stock 
• 2 tbsp double cream 
• 15 g butter 
• 1 large onion finely sliced
• 2 tbsp cilantro leaves fresh chopped

Equipment

• frying pan

Directions

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