Curried Vegetable Soup


  • 3 large onions - chopped
  • 100g butter
  • 700g peeled marrow - cut into 1 inch chunks
  • 250g peeled chopped tomatoes (or a large tin)
  • 1 large potato, peeled and diced
  • 425 ml stock
  • 10 ml Worcester sauce
  • 5 ml Madras curry powder
  • 75 ml long-grain rice

Recipe Name

Curried Vegetable Soup


  • Melt the butter in a large saucepan, add the chopped onions and cook until golden brown.
  • Add marrow, potato cubes and tomatoes.  Season well and let the vegetables cook (covered) over a low heat until soft – about 20-30 minutes.
  • Put the rice in another pan with some salt, pour on 150 ml boiling water, bring to the boil, cover and cook gently until all the water is absorbed and the rice is tender.
  • When cooked, allow to cool slightly before whizzing to a puree.
  • Return puree to the saucepan, stir in the cooked rice together with the stock, Worcester sauce and curry powder and seasoning
  • This soup should have quite a strong flavour so season to taste and add more (or less) curry powder according to taste.