- 2 onions, thinly sliced
- 2 tbsp olive oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 leeks, sliced
- 3 carrots, sliced
- 2 potatoes, chopped
- 2 parsnips, chopped
- 2-3 tsp curry paste
- 1.2 litres vegetable stock
- 250ml natural yoghurt
- Coriander or parsley (optional)
Heat 2 tbsp of olive oil in a large pan over medium heat. Add onion and fry for a minute.
Stir in mustard and cumin seeds, and fry til browned. Add veggies and curry paste and stir til well coated.
Pour in the stock and bring to the boil. Reduce heat, partly cover and simmer for 30 minutes.
When veggies are tender, puree the soup in batches. Then return to the pan and stir in most of the yoghurt.
Serve hot with coriander and parsley.