ingredients
- 1 clove garlic
- 1 x red onion
- 175 g tikka masala sauce
- 1 dl cream
method
- For this dinner, we'll be using the leftover naan made earlier in the weekly menu.
- Mince garlic and cut the red onion and fry in a saucepan, along with some oil or butter, until the onion is soft.
- Add the tikka masala sauce, stir well and cook for 10 minutes.
- Pour in the cream at the very end, and make the soup completely smooth with an immersion blender. Season with salt.
- Serve the soup with leftover naan.
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