Curry Minestrone

Ingredients (8 servings)

Garlic (minced) 2 cloves
Onion (1 cm pieces) 200 g / 7 oz
Celery (1 cm pieces) 100 g / 3.5 oz
Carrot (1 cm pieces) 200 g / 7 oz
Potato (1 cm pieces) 300 g / 10.5 oz
Shimeji mushrooms 200 g / 7 oz
Chinese cabbage (napa cabbage) (1 cm pieces) 600 g / 1.3 lbs
Chickpeas 1 can
Olive oil 2 Tbsp
Canned tomatoes 400 g
Laurel (Bay leaves) 2
Thyme (dried) 2 tsp
Hot water 1200 ml
S&B Golden Curry Mix 92 g 1 pack
Oats (oatmeal) 6 Tbsp


  1. Roughly mince the garlic. Cut the onion, celery, carrot, potato, chinese cabbage into 1 cm pieces.
  2. Heat the olive oil in a pot over medium heat and stir-fry the garlic.
    When the garlic becomes aromatic, add the onion, celery, carrot, potato and shimeji mushrooms. Stir-fry well until they become tender.
  3. Add the chickpeas, canned tomatoes, laurel, and thyme and bring it to a boil, then add the hot water.
    When it comes to a boil, turn down to low heat and simmer for 10 minutes. Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until they are melted.
  4. Turn on the heat again and simmer over medium heat while stirring until the mixture becomes thick. Add the oats (oatmeal) and bring it to a boil.