Curried Korma Seafood Soup

Curried Korma Seafood Soup (serves 4)


  • A tablespoon of olive oil
  • 2 teaspoons Spice and All things nice Korma Curry blend
  • 1 large onion (finely chopped)
  • 2 celery sticks (finely chopped)
  • 1 large carrot (finely chopped)
  • few sprigs of thyme
  • 1 litre vegetable / chicken or fish stock
  • 250 ml cream
  • 200 g prawns
  • 200 g hake
  • 2 large potatoes (chopped)
  • Fennel for garnish

Cooking instructions:

  • Fry the onion, garlic and Korma curry blend in the olive oil until the onions are translucent (about 5 minutes).
  • Add the celery, carrots, thyme, potato and stock and bring to a simmer. Once simmering turn onto a low heat and cook for about 15 – 20 minutes until the vegetables are very soft.
  • Add the prawns, hake and cream and cook for a further 5 – 10 minutes until seafood is cooked through.
  • Serve with warm buttery toasted ciabatta or sour dough and a sprig of fennel