Wholesome Vegetarian Tikka Masala Soup
This delicious and nutritious tikka masala vegetarian soup hits all the rights spots especially when the days outside are filled with an icy chill in the air. We have been having some glorious sunshine during the day here in Johannesburg but if you happen to be standing in the shade and the rays of the sun aren’t hitting you then you feel that winter chill that I speak off. Our homes in South Africa are also not equipped for the colder months and having a door ajar with that icy breeze wafting through the house basically makes me want to stay indoors and cook up a storm in my warm kitchen.
Tikka Masala is one of the most widely cooked and sold dishes around the globe and rightfully so. This vegetarian tikka masala soup serves up all the delicious flavours that you would expect from this world renowned dish and it is so simple to make. McCain Garden Mix (linked for ease of reference) simplifies the cooking process and saves you time. Combined with the vegetables from McCain, I’ve used simple spices (that you might already have in your pantry), butter, tomatoes, onions, garlic, coriander and cream to create this mouthwatering soup. You can pair it with some delicious crusty bread or even steamed basmati rice and you have a winning meal on the table.
I hope you enjoy this soup as much as I did and if you on the lookout for more soup recipes, then I highly recommend that you have a look at my Creamy Pea and Broccoli Soup recipe and also take a look at this Beetroot and Sweet Potato soup recipe.
Happy cooking, Pri
Vegetarian Tikka Masala Soup
Ingredients
- 750 grams McCain Garden Mix
- 4 tablespoons butter
- 1 onion diced
- 4 cloves garlic crushed
- 1 sprig curry leaf
- 4 teaspoons curry powder
- 2 teaspoons garam masala
- 3 cups vegetable stock
- 1 tin chopped tomato
- 1 cup cream
- Salt and pepper to taste
- Small bunch of coriander
Instructions
- Heat butter in a large pot over medium heat
- Add onions and allow to caramelize
- Once the onions are browned, add the crushed garlic, curry leaves, curry powder, garam masala salt and pepper
- Mix well and then add the chopped tomatoes and McCain Garden Mix
- Next add in the vegetable stock
- Allow to cook on medium to high heat for about 10 minutes until the veg have softened
- Remove half the veg mixture and set aside
- With a handheld blender, puree the mixture in the pot to a creamy consistency
- Add the chunky veg mixture back to the pot with the cream
- Simmer for 2 minutes and remove from the heat
- Season and garnish with chopped coriander