Image for illustration onlyCurried Yellow Squash Soup
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In curried yellow squash soup, vegetable oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the vegetable oil in a heavy pot on medium-high heat.
- 2Add the courgette, onion, ginger, garlic, curry powder and a little salt.
- 3Cook, stirring often, until the vegetables are slightly soft, about 8-10 minutes.
- 4Add the vegetable stock and bring to a boil.
Nutrition
- Calories
- 50
- Protein
- 0.1g
- Carbs
- 0.4g
Recommended Equipment & Products
- Immersion blender
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Chef tips
Add a touch of chilli for extra heat. Garnish with fresh coriander for a vibrant finish.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In curried yellow squash soup, vegetable oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.