This hearty soup is sure to be crowd pleaser. Thick and creamy but without the lactose, it’s delicious served with warm crusty bread.
Ingredients
1 medium sweet potato, diced (500g)
1 small onion, diced
1 large carrot, diced
1 tsp medium curry powder
Pinch of dried chilli flakes, crushed
250mL Pauls Zymil
200mL vegetable stock
200mL water
Salt and pepper
Flat-leaf parsley, fresh coriander & fresh chilli chopped for serving
Method
- Place all ingredients in a large saucepan.
- Bring to the boil and simmer for 20 minutes until soft.
- Blend in food processor until smooth. Add more milk if too thick.
- Season to taste with salt and pepper and serve with the chopped parsley, coriander and chilli.
Serves 4
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Rating: 8.7/10 (3 votes cast)
Every body loves a curry and now you can enjoy it too using Zymil instead of cream and coconut milk. It’s ideal for those watching their waist lines.
Ingredients
2 tbsp vegetable oil
2 medium onions, diced
100g tikka curry paste
500mL Pauls Zymil
2 tsp ginger, minced
2 tsp cumin, ground
1 tsp paprika
1/2 tsp salt
600g chicken thigh, diced
400g fresh or canned chopped tomatoes
Salt and pepper
4 cups steamed rice (300g uncooked)
½ bunch fresh coriander leaves, roughly chopped for serving
Method
- Place oil, onion, tikka paste, milk, ginger, cumin, paprika, and salt in a blender.
- Blend until smooth.
- Place in a saucepan and simmer for approximately 5 minutes until mixture reduces by half.
- Add tomatoes and diced chicken.
- Gently simmer on a low heat for approx 15 minutes or until chicken is cooked.
- Season to taste, add coriander leaves and serve with steamed rice.
Serves 4-6
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Rating: 6.7/10 (3 votes cast)
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