Mange-tout soup

Yesterday night I opened the fridge and all I saw were some sad vegetables that screamed, “Cook me or kill me!”
I cooked them…

1 red pepper
1 leek
1 fennel
1 courgette
1 little pumpkin
2 potatoes

1 teaspoon of red curry paste

Tarragon to decorate

Clean and cut in chunks all the vegetables. Throw them in a saucepan, add 2 litre of water, curry paste and salt. Bring to the boil and cook it for 30 minutes, or until all the vegetables are cooked trough.
Blend everything. Serve hot with some Tarragon leaves.


  1. Britt-Arnhild

    Mmmmm, the “stone soup” looks very good. I love to cook out of left overs.

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