Check out my big bowl of yumminess!! While rummaging around in my fridge I found I had some Korma paste left over from the weekend and it was too good not to use up. So todays project was to turn it into a soup. So glad I did, it was delicious. If you have the right stocks on hand and a few key ingredients you can create the most amazing soups. This one can be a vegetarian dish but because I had some shredded chicken on hand I added it in (highly recommend this for the non vegetarians). Perfect winters lunch. Eb x
- 1 small onion (peeled)
- 1 carrot (chopped)
- 50g korma paste (from ThermOMG)
- 30g Chicken Stock Paste (or Vegetable)
- 1100g water
- 100g wild rice
- 1 tin of butter beans drained and rinsed
- 50g cream
- 140g shredded chicken (optional)
- Greek yoghurt and coriander to garnish
Add onion and carrot to bowl and chop on Speed 5 for 3 seconds. Add 20g oil and sauté for 5 minutes at Varoma Speed 1.
Add korma paste, stock and water, then insert the basket and add rice and beans. Cook for 40 minutes at 100 deg Speed 1.
Add cream and chicken (if using) in the basket and cook for 10 minutes at 100deg Speed 1.
Note: You could use basmati rice, reduce the initial cooking time to 25 minutes.