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(Serves 4) 2 tbsp oil 1 onion, finely chopped 2 large carrots, chopped 1 parsnip, chopped 1 potato, chopped 50g (2oz) basmati rice 125g (4oz) lamb fillet, cut into small pieces 2 tbsp mild curry paste 1 litre vegetable stock Fresh coriander Salt and pepper Sweat the onion with the oil in a large frying pan for a few minutes, until soft. Add the other vegetables and the meat and cook for one minute Add the stock and curry paste and mix thoroughly. Season to taste Bring the soup to the boil, and then turn to a low simmer. Cover the pan and simmer for half an hour, or until the ingredients are tender Pour the soup into a blender and blitz in short blasts until the coarse side of smooth, now sprinkle with coriander and stir Serve big bowls of the stuff with a generous dollop of natural yoghurt on top and soak it up with a delicious, fresh chapati - http://www.thriftygobbler.com/98/

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