Recipes
Thai red curry vegetable soup
Packed full of goodness, this vegan Thai red curry vegetable soup has a real kick, making it the perfect fallback to bring some warmth on chilly days.
Packed full of goodness, this vegan Thai red curry vegetable soup has a real kick, making it the perfect fallback to bring some warmth on chilly days.
Cook: 35 Mins
Serves: 2
Price: £1.32 per serving
Nutritional Information
Each 480g serving contains
Energy
6653kj
331kcal
6653kj
331kcal
17%
Fat
14.9g
14.9g
Med
21%
21%
Saturates
1.9g
1.9g
Low
10%
10%
Sugars
7.7g
7.7g
Low
9%
9%
Salt
0.91g
0.91g
Low
15%
15%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1386kj/331kcal
Typical energy values per 100g:
1386kj/331kcal
Ingredients
400g tin Asda Chickpeas in Water
500g pack frozen Asda Savoury & Mild Vegetable Soup Mix
4 tsp Cook by Asda Thai Red Curry Paste
2 tsp Vegetable oil
50g Plant Based by Asda Plain Soya Yogurt Alternative, plus extra to serve, if you like
Method
1
Preheat the oven to 200ºC/180ºC fan/gas 6.
2
Drain and rinse 1 tin chickpeas, then rub ½ in a clean tea towel to remove the skins.
3
Mix skinned chickpeas with 150g vegetable soup mix, 3 tsp red Thai curry paste, 2 tsp of vegetable oil and seasoning on a lined baking tray. Spread and roast for 25–30 mins until golden.
4
Meanwhile, fry 60g more red Thai curry paste in 1 tsp of vegetable oil in a large saucepan until fragrant. Add the remaining soup mix veg and chickpeas, along with 500ml water. Cover and simmer for 15–20 mins, then blend until smooth with 50g soya yogurt alternative.
5
Top with more yogurt plus lots of roasted chickpeas and veg, then tuck in!