Ingredients
STEW BASE
1 large white onion
1 garlic bulb
3 tablespoons dark soy sauce
Optional salt
STEW FILLING
500g white potatoes
160g baby carrots
100g tiny pasta
70g flat leaf parsley leaves & stems
30g frozen peas
4-5 celery ribs
1 tablespoon curry powder
1L veg stock
Olive oil
Method
1] Peel, quarter & roast onion, wrapped in foil with a drizzle of oil & salt. Trim the end off garlic bulb & do the same. Roast together for 25-30 mins at 180c
2] Peel potatoes & cube into small chunks. Finely chop leeks
3] Add both to a large pan, with hot olive oil & curry powder. Sautè together for 10-12 minutes
4] Remove onion & garlic from the oven, add to a blender with soy sauce & optional pinch of salt, blitz until smooth
5] Pour into the same saucepan alongside stock & stir well
6] Add carrots & finely chopped parsley, bring to simmer for 30 minutes
7] Add pasta shells & peas for an additional 10 minute simmer [add a splash of water to cover pasta if needed]
8] Ladle into bowls & enjoy!