Preparation time
0min
Total time
0min
Portion
2
person(s)
Level
--
Ingredients
- ½ tsp Orient Asian Malaysian Curry Paste
- 4 tbsp extra-virgin olive oil
- 1 medium yellow or white onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cups diced seasonal vegetables
- 1 tsp salt, to taste
- 6 cloves garlic, pressed or diced
- ½ tsp dried thyme
- 1 large can chopped tomatoes
- 4 cups vegetable broth
- 2 cups of water
- 2 bay leaves
- ½ tsp red pepper flakes
- black pepper, to taste
- 2 cups chopped kale or collard greens or chard or spinach
- 1 tbsp lemon juice
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Heat 3 tbsp of the olive oil in a huge Dutch broiler or soup pot over medium flame. When the oil is gleaming, include the diced onion, carrot, celery, seasonal vegetables and ½ tsp of the salt. Cook, mixing regularly, until the onion has softened and is turning translucent, around 6 to 8 minutes.
Include the garlic, Orient Asian Malaysian Curry Paste and thyme. Cook until fragrant while blending every now and again for around 1 minute. Pour in the chopped tomatoes with their juices and cook for a couple of more minutes, blending regularly.
Pour in the stock and water. Include ½ tsp more salt, 2 bay leaves and the red pepper pieces. Season liberally with freshly ground dark pepper. Raise the flame and cook the blend to the point of boiling, at that point partially cover the pot and decrease flame to keep up a gentle simmer.
Cook for 25 minutes, at that point, remove the lid and include the diced greens. Keep stewing for 5 minutes or more, until the greens have softened exactly as you would prefer.
Remove the pot from the flame and remove the bay leaves. Mix in the lemon juice and the remaining 1 tbsp of olive oil. Taste and season with more salt, pepper or even red pepper flaked. (You may require up to ½ teaspoon more salt, contingent upon your vegetable stock and your own preferences.) Divide into bowls and enjoy.
Recipe source:https://orientasian.in/vegetable-soup-recipe/
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked
Show me similar recipes by:
Comments