Vegetable Golden Curry Soup

  4   25 mins

INGREDIENTS

1 tbsp Oil (for stir-frying vegetables)

Curry Soup
1 pack S&B Golden Curry Medium Hot 92g
2 tbsp Mirin
1 tbsp + 1 tsp Light Soy Sauce
2000 ml Vegetable Stock

Vegetables A
1 cup Onion, cut into bite-size pieces
1 cup Celery, cut into bite-size pieces
1 cup Fennel, cut into bite-size pieces
1 cup Red Capsicum, cut into bite-size pieces
1 cup Yellow Capsicum, cut into bite-size pieces
1 cup Zucchini, cut into bite-size pieces

Vegetable B
1 cup Carrot, cut into bite-size pieces
1 medium head Broccoli, cut into florets
12 each (3 per serving) Cherry Tomato

METHOD

1. Heat curry soup ingredients in a pot.

2. Heat a small amount of oil in a frying pan and stir-fry Vegetables A.

3. Add Vegetables A and carrots into the soup and cook for about 10 minutes. Add broccoli and tomatoes and cook until the broccoli is cooked to your liking.

4. Serve in a bowl.