Madras Veggie Soup (Serves 3 to 4)

May 4, 2018



  • 2 x Large leeks (Sliced),

  • 1 x Red onion (Sliced),

  • Quarter savoy cabbage (Sliced),

  • 1 x Large carrot (Chopped),

  • 3 x Garlic cloves (Crushed),

  • 4 x Handfuls of spinach,

  • 70g x Tomato puree,

  • 3 x Tbsp. Madras Paste (I used Bart),

  • 1 x Tsp cayenne pepper,

  • 100g x Barley soup mix (Mix of grains & split peas),

  • 10g x Chopped coriander (Optional),

  • 1000ml x Veggie stock,

  • Salt & pepper to taste.



  1. In a non-stick pot, heat some oil and add the leeks, onions, garlic and sauté until soft (do not burn),

  2. Stir in the tomato puree and cook for a few minutes until everything has coated well, 

  3. Add the cabbage, carrot, barley soup mix, top with the vegetable stock,

  4. Stir in the madras paste, cayenne pepper and cook for 10 minutes,

  5. Once the cooking time has lapse add the spinach and allow wilt for a few minutes with the heat and steam of the soup,

  6. I serve this up alone with some chopped coriander for an extra kick of flavour.





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