Deliciously traditional and yet thoroughly at home at the modern table, this British-Indian curry soup is deeply satisfying and comforting.
What you’ll love about it: A meal on its own, this simple soup’s beautiful colour and mildly spicy flavour will pep up the bleakest winter day. Don’t be tempted to leave out the apple, as it brightens the taste.
Heat the oil in a pot over low heat and sauté the onions, 1-2 minutes. Add the carrots, apples, parsnips, potatoes and continue to cook for 5 minutes
Increase heat and stir in the curry paste. Cook for 1 minute then stir in the tomato paste and CHALMAR BEEF MINCE. Cook the mince while you stir, then add beef stock and bring to boil.
Reduce heat and cook at a slow simmer for 20-25 minutes, add the rice and simmer till until heated through. Keep the soup chunky or pulse for a smoother texture.
Divide between bowls and garnish with fresh coriander and a dollop of coconut cream. Serve Indian naan bread on the side.
Put your own signature spin on this dish by varying the veggies or replacing the basmati rice with any grain or pasta of choice. Brown basmati rice is extra nutty and nourishing.
For a sweeter note, stir in a spoon or two mango chutney.
*Chalmar’s beef mince options vary in fat content. 90/10 mince refers to 90% meat and 10% fat. For a leaner option choose 95/5 mince.