Curried Soup with Roast Potatoes

This is a lovely soup which requires minimal preparation and uses both sweet and regular potatoes.

It's one of our favourite things to pair with nice bread and have on a cooler night.

Don't worry too much about how much of things are going in.  Even the things themselves, whether that's other roast veggies like cauliflower, pumpkin or sweet potatoes, or other pulses. I just put about 60grams of frozen spinach in the last one for a bit of variation and healthiness.

 

Ingredients

300 grams Sweet potato (2 medium or 1 large golden one)
150 grams Potato (2 medium or 1 large)
120 grams Cabbage (About 1/8 of a decent sized green cabbage)
1⁄2 cup yellow split peas
1⁄2 cup mung beans
1⁄2 cup Red lentils
1 Onion (Large)
1 Ginger (About a thumb size)
4 cloves Garlic
1 can diced tomatoes
4 tablespoons Curry paste (I use Patak's Roghan Josh paste)
1 tablespoon Curry powder
1 tablespoon Cumin powder
1 teaspoon chili powder (Optional and to taste)
1 1⁄5 liters Boiling water
1 tablespoon Black Pepper (Or more to taste)
120 milliliters oat cream (Any plant based cream will be fine such as coconut)

Info

Yield
8 Servings
Preparation time
10 minutes

Instructions

  1. Chop all the potatoes into 2cm/1 Inch sized cubes, put on baking tray.  Season with salt and pepper, then cook on 180c for 30 mins (while you do the other things)
  2. Dice the onion fairly fine and put into large pot on a medium to high heat
  3. Finely slice the cabbage and stir into pan
  4. Chop garlic and ginger finely and add to pan once onion and cabbage soften
  5. Stir in curry paste, curry powder, cumin, pepper and chilli powder, stir for about a minute
  6. Add canned tomato and stir through
  7. Add in red lentils, mung beans, yellow split peas, or whatever you went with, and stir through for another minute
  8. Add the water, bring to a boil, and let cook until the pulses are soft, usually about 20 minutes
  9. Once you have eaten a couple of pulses and are happy they are cooked, take the roast veggies out and dump them in the soup, cooking for a couple of minutes.
  10. Take off the heat, add the oat cream, and blend roughly with a stick blender.  You want about 3/4 of the roast veggies to be blended.

Notes

We usually have it with avocado and pepper on toast.

You'll note there's no extra oil used in the recipe (The curry paste will already have some oil in it). Obviously you can add some oil to the roast veggies or to the onion, but you'll be surprised how delicious this will be without oil at all.