Curry spices in soup? Yes! And even a little spicy heat too, as I find the children love the challenge.
Fresh from the garden: silverbeet, onion, garlic, coriander
Recipe source: Melissa
Serves: 6 at home or 24 tastes
What to do:
- To make the curry powder: Measure the spices into the bowl of the mortar and gently pound to a fine powder with the pestle.
- Fill the kettle to the 1.5 litre mark and set it to boil.
- Peel and finely chop the onions. Peel and finely chop the garlic cloves.
- Wash the silverbeet and shake it dry over the sink. Finely chop stalks and leaves and reserve in a large bowl.
- Heat the oil in the large stockpot over medium heat. Add onion, 3 teaspoons of the curry powder blend and a grind of pepper. Cook, stirring occasionally until the onion is soft for about 5 minutes. Add in the chopped silverbeet and garlic, stir in and then sweat for 1 few minutes with the lid on and the heat low.
- Carefully add the boiling water and the bouillon and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
- Meanwhile wash the coriander and pat it dry. Finely snip and reserve in a little bowl.
- Puree the soup using the stick blender until super smooth and then check the levels of seasoning. Stir the yoghurt into the soup, creating a big whirl.
- Ladle into soup bowls and serve garnished with the coriander.
Notes: What do the individual spices of the curry powder smell like? And then how do they smell when they’re all combined? What could you do the left-over powder?