about 550g leftover roasted or boiled vegetables, such as brussel sprouts, carrots, parsnips and squash, roughly chopped
½ x 400g jar PEPPADEW® Mild Sweet Piquanté Peppers, drained and chopped, plus extra to serve
herb sprigs, e.g. coriander, to serve
Step by step
Heat the oil in a large saucepan and gently fry the onion for 5 minutes until golden. Stir in the celery and gently fry for 5 minutes, then tip in the potatoes and gently fry for a further 1-2 minutes, stirring often.
Stir in the curry paste, let it cook for a minute or so, then pour in the stock. Bring to the boil and stir well. Lower the heat, cover and simmer for 15-20 minutes until the potatoes are tender.
To serve, tip the leftover veg & PEPPADEW® Sweet Piquanté Peppers into the pan and warm through for a few minutes. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the consistency you like with hot water or stock then taste for seasoning. Cool and freeze, or serve in bowls with a scattering of PEPPADEW® Sweet Piquanté Peppers and herb sprigs. Try adding a spoonful of yogurt or crème fraîche swirled on top.