Chunky Curried Vegetable Soup

Prep 30 Mins, Cook 50 Mins, 13 Ingredients, Serves: 4 - 6


  • 1 Tbsp. (15 ml) cooking oil
  • 2 onions, chopped
  • ½ green pepper, chopped
  • 1 Tbsp. (15 ml) Rajah All-in-One Curry Powder
  • 2 large carrots, peeled and sliced
  • 4 tomatoes, chopped
  • 3 potatoes, peeled and cubed
  • 2 tsp (10 ml) Robertsons Italian Herbs
  • 1 Knorrox Chicken Stock Cube
  • 5 cups (1, 25L) water
  • 3 Tbsp. (45 ml) tomato sauce
  • 2 cups (350 g) sugar beans, soaked, boiled and drained
  • 2 Tbsp. (30 ml) Knorr Thick Vegetable Soup


  • Heat the oil in a pot and fry the onion and green pepper until soft.
  • Add the Rajah All-in-One Curry Powder and fry for two minutes, stirring continuously.
  • Add the carrots and tomatoes and fry for a further two minutes
  • Add all the remaining ingredients, except the sugar beans and the Knorr Thick Vegetable Soup, bring to the boil and then reduce the heat and allow to simmer for 20 minutes or until the vegetables are tender.
  • Just before done mix the Knorr Thick Vegetable Soup with four tablespoons of water to make a smooth paste then add it to the pot together with the sugar beans allow to simmer for ten minutes.
  • Serve with slices of crusty bread.