Name: Curried vegetable soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 tin Rhodes Quality Chakalaka Hot & Spicy or use the mild version instead; 1 tin Rhodes Quality Chopped and Peeled Tomatoes; 1 tin Rhodes Quality Mixed Vegetables in Curry Sauce; 3 cup stock chicken or vegetable; salt and black pepper to season

Recipe Disclaimer

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Ingredients (5)

1 tin	Rhodes Quality Chakalaka Hot & Spicy — or use the mild version instead
1 tin	Rhodes Quality Chopped and Peeled Tomatoes
1 tin	Rhodes Quality Mixed Vegetables in Curry Sauce
3 cup	stock — chicken or vegetable
	salt and black pepper — to season

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Method:

Add all three tins and stock to a saucepan. Bring to a boil and then simmer gently for 10 minutes, or until slightly reduced and thickened.

Season to taste with salt and black pepper and serve hot with crusty toasted bread or get creative with on of our serving suggestions below.

Serving suggestions

Nacho-style: Top with a dollop of sour cream, a sprinkling of Rhodes Quality Whole Kernel Corn in Brine (drained), thinly sliced avo, grated cheese and crispy corn chips. Garnish with fresh coriander and sliced jalapeños.

Cheese and corn toastie: Make a cheese toastie by filling buttered slices of rustic bread with slices of sharp cheddar cheese, a spoonful of Rhodes Quality Cream Style Sweetcorn and sliced pickled jalapeños. Season with salt and pepper and toast until crisp and golden.

Parmesan butter bean croutons: Line a baking tray with drained Rhodes Quality Butter Beans in Brine. Drizzle with olive oil and season with salt, pepper and generous sprinkle of finely grated parmesan cheese. Bake at 180°C for 15-20 minutes or until crisp and golden. Serve as croutons on top of the prepared soup, garnish with fresh parsley, and enjoy!