Here's a really easy soup recipe that's really tasty too.
Beware: Please get an adult to do this.
Ingredients:
1 dessert spoon of curry paste ( Patak's Korma is my favourite. Make sure
you get Curry Paste and not curry sauce. Sainsbury's and Tesco sell it)
1 clove of garlic (cut finely or crushed)
A splash of olive oil
500ml chicken stock (Knorr stock pot gel is my favourite)
2 medium carrots (diced or grated)
2 medium potatoes (diced)
2 tablespoons garden peas
2 tablespoons chopped spinach (I like Sainsbury's frozen chopped spinach)
1 stick of Celery (cut up into small pieces)
2 handfuls of red lentils
Method:
Make up 500ml of chicken stock in a jug. You'll add this shortly.
Heat the olive oil in a pan.
Add the garlic and curry paste to the heated oil stir and gently fry it for
about a minute.
Carefully add the chicken stock and turn the heat up ready to boil.
Add the rest of the ingredients and bring to the boil.
When it's boiling, turn the heat down, put a lid on the pan and simmer
for 40 mins.
Now it's ready to eat. But let it cool a bit before you get stuck in.
Note: There is no real science to this soup. You can use whatever
vegetables you like and add them diced, sliced, grated or chopped. Whichever you prefer.
You can even liquidise the soup if you want. Basically, stick everything
in a pan and enjoy it. Add extra water if it seems too thick.
