1 large potato
1 stick of celery
2 large carrots
1 garlic clove (crushed)
1 tbsp parsley (fresh) or 1/2 that amount (if dried)
1 ½ pts/852ml of chicken stock (or water and stock cubes)
1 tsp curry powder (secret ingredient)
Here’s a tasty vegetable soup recipe for your halogen oven. Please note: this recipe requires cooking on a hob at the start.
Roughly chop up all the vegetables, keeping the chopped leek separate…
On the hob heat the oil/butter in a casserole dish that fits in your halogen oven and then gently fry the leek for 3 or 4 minutes. Once it is starting to soften, add the rest of the vegetables.
Preheat the halogen oven to 220°C (425°F) and place the dish on the high rack, cooking for 5-8 minutes, stirring occasionally to prevent any burning.
Add the water or stock and curry powder, cover with a lid or secured double-tin foil, bring to the boil and then simmer at 200°C (392°F) for 30-40 minutes until everything is cooked and soft.
Let the soup cool a little and then liquidise with a hand blender or liquidiser. At this point, taste the soup and then add salt & pepper to your taste.
If the soup is too thick, thin it down with either a little more stock or milk.
If it is too thin, add a little instant potato until you are happy with it.
Serve with crusty bread or a naan.