Katsu Curry Soup [vegan, gluten free, lactose free]

‘The inspiration for this soup came from the irresistible Chicken Katsu Curry at Wagamama. Home made healthy comfort food that you can make quickly at home. Amazing flavours and perfect for January. It takes 35 minutes to prefer from start to serving it but it is even more delicious the day after’

You will need:

1 tablespoon sunflower oil
1 onion
4 cloves garlic
1/2 kilo carrots or butternut squash or a mix of both
2 tablespoons mild curry powder
300-500ml water
1 all natural stock cube
1 tablespoon agave or use stevia [or honey if not vegan]
1 bay leaf
1 tablespoon tomato puree
4 tablespoons soy sauce
1 tablespoons grated fresh ginger
1 teaspoon garam masala

fresh coriander to garnish

Roughly chop the vegetables. Remove the seeds from the butternut squash but leave the seeds on.
Place the oil in a pot over low heat and add the curry powder, garam masala and grated ginger and allow the spices to infuse. Add the onion, garlic, water and all-natural stock cubes. Add the butternut squash and/or carrots. Stir and bring to a boil. Add the soy sauce and tomato puree and simmer for 25 minutes.

Katsu Curry Soup.

Remove from heat. Add the agave [or stevia] and blend it until it is smooth and consistent.
Chop up the fresh coriander. Add half of it to the soup and mix in.
Garnish with the rest of the chopped fresh coriander and serve.

Trade Enquiries:
Stock Cubes by Oxo, Mild Curry Powder by Sharwoods, Saxa Salt at Premier Foods  [George Borg Limited]
Golden Drop Sunflower Oil available at Quality Foods
Agave by Silver Spoon and Stevia by Truvia at Borg & Aquilina  
Kitchenware by Pedrini, Prestige and Bialetti at K&Co Telephone 79415384

Organic Vegetables by Barbuto, other fruit and vegetables by Big Fresh Mosta and Oscar’s Fruit and Vegetables Paola


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