CURRY VEGETABLE SOUP
To me, one of the best spices is curry powder! Just a little and you are all set for a delicious meal. Too much will overpower a dish, so be careful when using. But the flavor it adds, and the scent that permeates the kitchen is like heaven. Here is an easy and delicious dish to make on a weeknight.
Ingredients:
2 cups veg broth
1/2 white onion diced
1/2 green pepper diced
1 stalk celery diced
1 med carrot diced
2 small potatoes peeled and diced
2 cups broccoli florets
1 cup diced squash
1 cup chopped mushrooms
1 cup sliced mushrooms
1 tsp curry powder
1 tsp ginger paste
1/4 cup coconut milk (more if you prefer)
1/2 cup cooked rice
S&P to taste, I used about 1/2 tsp of each.
Bring veg broth to boil, add onion, celery, carrot, and squash, simmer for 10 minutes. Then add the mushrooms, and spices. Simmer for another 10 min or until carrots are tender. Then add your coconut milk and rice. Simmer on low heat for about 10 more minutes covered. Add more veg broth if it gets too thick. Let sit off heat for just a few minutes (it will thicken a bit) and serve.
Optional additions:
1 cup cauliflower florets
1 cup chopped fresh brussels sprouts
If you prefer an even thicker sauce dissolve 1 T of Corn Starch into the coconut milk before adding.
1/4 to 1/2 cup chopped Seitan.
Prep time is about 10 minutes, cooking time, about 30 minutes. Serves 3-4 good sized servings. This would be excellent served with a crusty bread or toasted pita. This makes 3 large servings, approx 280 calories ea. Enjoy!
To me, one of the best spices is curry powder! Just a little and you are all set for a delicious meal. Too much will overpower a dish, so be careful when using. But the flavor it adds, and the scent that permeates the kitchen is like heaven. Here is an easy and delicious dish to make on a weeknight.
Ingredients:
2 cups veg broth
1/2 white onion diced
1/2 green pepper diced
1 stalk celery diced
1 med carrot diced
2 small potatoes peeled and diced
2 cups broccoli florets
1 cup diced squash
1 cup chopped mushrooms
1 cup sliced mushrooms
1 tsp curry powder
1 tsp ginger paste
1/4 cup coconut milk (more if you prefer)
1/2 cup cooked rice
S&P to taste, I used about 1/2 tsp of each.
Bring veg broth to boil, add onion, celery, carrot, and squash, simmer for 10 minutes. Then add the mushrooms, and spices. Simmer for another 10 min or until carrots are tender. Then add your coconut milk and rice. Simmer on low heat for about 10 more minutes covered. Add more veg broth if it gets too thick. Let sit off heat for just a few minutes (it will thicken a bit) and serve.
Optional additions:
1 cup cauliflower florets
1 cup chopped fresh brussels sprouts
If you prefer an even thicker sauce dissolve 1 T of Corn Starch into the coconut milk before adding.
1/4 to 1/2 cup chopped Seitan.
Prep time is about 10 minutes, cooking time, about 30 minutes. Serves 3-4 good sized servings. This would be excellent served with a crusty bread or toasted pita. This makes 3 large servings, approx 280 calories ea. Enjoy!
