Creamy Vegetable Curry Soup

Ingredients

• 1/4 tsp sunflower oil
• 1 small onion (diced)
• 2 tbsp curry paste ((I used Tikka))
• 300 g potatoes (peeled (2-3))
• 200 g courgette ((1 large))
• 300 g cauliflower ((1 small))
• 200 ml milk
• 500 ml vegetable stock
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp tomato puree

Instructions

1. 1

   Dice the onion and add it to your pan/soup maker along with the curry paste and oil. Stir the onions until they are coated in the curry paste

2. 2

   Peel the potatoes and dice them into small pieces. Slice the courgettes and break the cauliflower into small florets. Add all of the vegetables to the pan/soup along with the rest of the ingredients

3. 3

   If using a soup maker, set to the smooth setting and leave the machine to do the work. After the cycle has finished, taste to make sure the soup is perfectly smooth; if there are still small lumps, turn it on to run another cycle

4. 4

   If using a pan, cook until the vegetables have softened and then blend with a stick blender or in a liquidiser. Assuming you have cut the vegetables quite small this should take around 20 minutes