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Veggie Stew to Chase Away a Cold

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Like Nigella, I'm all for spice when I'm feeling under the weather. I made this soup recently from bits and pieces that I had hanging around the fridge when I was feeling rough and surprised myself at how good it was!

Like Nigella, I'm all for spice when I'm feeling under the weather. I made this soup recently from bits and pieces that I had hanging around the fridge when I was feeling rough and surprised myself at how good it was!

Ingredients

Serves: I got 3 very generous bowls ou

Metric Cups
  • 1 large red onion (roughly chopped)
  • vegetable oil (a little)
  • 1 tablespoon curry paste (I use Patak's Tikka)
  • 1 large sweet potato
  • 1 celeriac
  • 1 can chopped tomatoes
  • fresh flatleaf parsley (I had it hanging around the fridge - it was perfect on top)
  • 1 large red onion (roughly chopped)
  • vegetable oil (a little)
  • 1 tablespoon curry paste (I use Patak's Tikka)
  • 1 large sweet potato
  • 1 celeriac
  • 1 can diced tomatoes
  • fresh italian parsley (I had it hanging around the fridge - it was perfect on top)

Method

Veggie Stew to Chase Away a Cold is a community recipe submitted by CyclingCook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Saute the onion in a little vegetable oil for about 5-6 minutes until soft.
  • Add in the cubed sweet potato and celeriac and the curry paste. Stir around.
  • Add in the tinned tomatoes and then 2 cans worth of water.
  • Add in the chickpeas and simmer for about 20 minutes.
  • Serve with the chopped parsley on top.
  • If I'd had some natural yoghurt in the fridge, I'd have probably put a big dollop of that on top.
  • Saute the onion in a little vegetable oil for about 5-6 minutes until soft.
  • Add in the cubed sweet potato and celeriac and the curry paste. Stir around.
  • Add in the tinned tomatoes and then 2 cans worth of water.
  • Add in the chickpeas and simmer for about 20 minutes.
  • Serve with the chopped parsley on top.
  • If I'd had some natural yoghurt in the fridge, I'd have probably put a big dollop of that on top.
  • Tell us what you think