Curry Paste
Minestrone Soup
• 125mL (1/2 cup) white vinegar
• 80mL (1/3 cup) vegetable oil
• 2 long fresh red chillies, deseeded,
roughly chopped
• 4 garlic cloves, peeled
• 1 thumb size piece of fresh ginger
• 1/4 cup ground cumin
• 1/4 cup ground coriander
• 1 tablespoon freshly ground black
pepper
• 1 tablespoon garam masala
• 1 tablespoon black mustard seeds
• 1 tablespoon ground turmeric
• 1 teaspoon ground cinnamon
• 3 large carrots, roughly chopped
• 1 large onion, roughly chopped
• 4 celery sticks, roughly chopped
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 2 large potatoes, cut into small dice
• 2 tablespoons tomato purée
• 2L vegetable stock
• 400g can chopped tomatoes
• 400g can butter or cannellini beans
• 140g spaghetti, snapped into short
lengths
• ½ head savoy cabbage
• Crusty bread, to serve
1. Using the chopping blade, place all the ingredients into the bowl and process until a
paste is formed. Use the spatula to scrape down the sides of the bowl.
2. Store in airtight container and refrigerate.
1. With the chopping blade, add the carrots, onion and celery to the processor bowl and
chop into small pieces. Heat the oil in a pan, add the processed vegetables, garlic
and potatoes, then cook over a high heat for 5 mins until softened.
2. Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the
heat and simmer, covered, for 10 mins.
3. With the shredding disc attached, shred the cabbage.
4. Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for
the final 2 mins. Season to taste and serve with crusty bread.
Ingredients
Ingredients
Method
Method
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