What a delicious yet cheap meal I just made! Kim had an inkling for soup for dinner, and I fancied something with curry. We like those dehydrated Dutch Curry & Rice soups that Continental make, but they are not sustainable, cost too much, have too much packaging, nor probably good for you with all those chemicals that pretend to be food.
So I decided to attempt and make my own version, which, if I may say so, turned out even better than the packet mix. The taste was fantastic, and we had all the ingredients at hand, so that was a bonus. I rewrote the basic recipe that I found at Grandpa Pencil.
Gav’s Veggie Curry & Rice Soup
Serves 4.
2 Tablespoons olive oil
2 Brown onions
2 Cloves garlic
1 teaspoon ground Turmeric
3 teaspoons Curry Powder
2 medium carrots, cubed
2 medium potatoes, cubed
1 half cup uncooked white rice
1 quarter teaspoon ground ginger
3 cups vegetable stock
1 tablespoon lemon juice
1 teaspoon salt
400ml can coconut milk/cream
Pepper to tasteHalve and thinly slice the onions, and finely chop garlic. Heat the oil in a heavy pan and gently fry the onions and garlic until soft but not brown. Add the turmeric, curry powder and ginger to the pan and continue to fry for 1 minute. Pour in the stock and coconut cream, add vegetables, salt, pepper, and rice and bring to the boil.
Cover and reduced to simmer for 25 minutes, stirring frequently to avoid the rice from sticking to the bottom of the pan. Simmer until carrots are firm, yet soft to the bite. Add lemon juice and simmer for a further 2 minutes.
Serve immediately in individual bowls with flat bread or crusty bread rolls.
Bon Appetite
Hi Gav,
The soup sounds so good. It was on the menu here too!!
Have to admit I had some very good (I know the food miles) french cheese with mine.
Gav, when you start making Pont l’Eveque, the only food miles I’ll travel will be to your place to buy it!!!!
Cheers
Anita
HI Gavin I too remember that dutch soup packet mix. I have copied your recipe sounds and looks delicious and warming. Might be the go for dinner tonight as only going to be 14 degrees here today, though I do have some egg plant to use up. I would imagine some lovely cheese with it..sigh
I remember that soup though I wouldn’t touch it with a barge pole now. Thanks for the recipe, I’ll try it this week.
Gav if you start making Pont L’Eveque I’ll be camping outside your door so Anita doesn’t get it all LOL
Oh yummmmmmmm!
Can I come over for dinner? 😉 Bummer -I’m in New Zealand!
But I’ll nick your recipe! It looks delicious!
Thank you ever so much for this recipe . I am an Australian living in USA and can not purchase Dutch curry soup mixes . So i am fortunate to have stumbled across this creation . Thank you .
Amanda
This recipe is superb! We love love love it! Thank you so much.
You’re welcome Gail!
I know this blog is old but I’ve made this recipe several times over the years and it never disappoints. I have been vegan for the last 5-6 months and forgot this recipe is plant-based. Such a good one for winter! So nourishing, warming and delicious! I left the rice out but added chickpeas for a bit of extra protein. I also blitz mine for a thick soupy consistency.