Let's Just Try It

a compilation of inspiration and creative endeavors of a mom and daughter duo

Curing the Cold Weather Chills- Curried Vegetable Soup

Leaves are everywhere… the wind is sending goosebumps up and down my arms… and I am day-dreaming about a big steaming bowl of soup!

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I don’t know about you, but I have two meat lovin’ manly men in my household.  And even thought of a vegetable will send one of them (I won’t mention which) running for his keys to grab himself a burger from a local restaurant.

But I LOVE soup – and vegetables!

And they love Curry! and Spice! and Bacon!

So, what’s a girl to do, but to lure them into the land of health with the things they love.

This is the first in a short series of my favorite soup recipes – each with two ways to fix it – one quick quick, the other a little more involved but more home-made.  You choose which fits your timeline for your next soupy-meal.

Curried Vegetable Soup     (serves 4)

Homemade                                                                                   

3 peeled and sliced carrots

2 stalks sliced celery

1/2 cup chopped onion

1 garlic clove, chopped

1 Tbl olive oil

3 cups cauliflower florets

2 cups homemade Vegetable or Chicken broth *

1- 14 oz can unsweetened coconut milk

1 Tbl curry powder

1/2 tsp oregano

1/4 tsp cumin

1 cup frozen baby peas

1/4 cup chopped fresh cilantro

1 Tbl chutney (optional)

In a medium size pot, add oil, carrot, onion and celery.  Cook until softened.

Add cauliflower florets, broth, and spices. Cook until vegetables are soft.

Add coconut milk, peas and chopped cilantro.

Heat through. Season with salt and pepper to taste

Garnish with a sprinkle of fresh cilantro

Serve with flatbread or toasted pitas

(Homemade stock is easy! Simply toss in your lonely bits and pieces of vegetables hanging out in your fridge – carrot, onion, celery, garlic, sugar peas..whatever you’ve got – with some of your favorite herbs, salt, pepper and at least 4 cups of water.  Simmer at a slow simmer for as long as you can.  For extra color and flavor, saute the veg in a small amount of oil to soften before adding the water.   Want chicken broth?  Add chicken bones to your veg and brown slightly in the pot before adding water and simmer as above.  Freeze in small plastic containers and decant into freezer bags for easy use in all your favorite recipes)

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QUICK QUICK

1 -14oz can Vegetable or Chicken broth

1 small bag of frozen cauliflower

1 1/2 cups frozen mixed vegetables

1 cup frozen baby peas

1 Tbl curry powder

1/2 tsp oregano

1/4 tsp cumin

1/4 garlic powder

1- 14 oz can unsweetened coconut milk

1/4 cup chopped fresh cilantro

In a medium saucepan, add broth, frozen cauliflower, mixed vegetables, peas and spices and heat to a slow boil.

Cook until softened.

Add coconut milk and cilantro and heat through.

Garnish with a sprinkle of fresh cilantro and enjoy!

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