Curry vegan soup Submitted by: Sharon Brown, Specialist Clerk I Workforce & Bene ts Administration - Program Planning & Support
I make a very good Curry Vegan Soup that I eat for breakfast every morning. I have shared it with coworkers and they seem to like it as well for lunch. This is a very flexible menu. Feel free to experiment with different vegetables, but keep the base broth the same.
INGREDIENTS (All mine are organic.) 1/2 onion 2 tablespoons freshly grated ginger 3-4 garlic chopped cloves Pinch of red chili akes (optional) 2 boxes of low-sodium vegetable broth 1 tablespoon of Thai curry powder 1 can of either: garbanzo beans, lentils, or white navy beans (I soak and pressure cook my dried beans)
ROOT VEGETABLES: 2 cups each: parsnip, rutabaga, sweet potato (not yam), carrots 1 bunch of chopped Swiss chard 1 bunch of chopped kale OR 2-3 large bok choy
Salt and pepper
INSTRUCTIONS 1. Sauté chopped onions and ginger 5 minutes. Add garlic, sauté 2 minutes. (If you like spicy, add pinch of red chili akes.) Add curry powder, stir for 1 minute, add broth. Let bubble on low heat for 10 minutes, add salt and pepper to taste. 2. Add all root vegetables to broth (except carrots), low heat for 45 minutes. Mix in the chard and kale a little at a time, letting it wilt into the broth before adding more. Continue to bubble on a medium-low ame for 30 minutes, stirring once in a while. Add carrots and cooked beans, cook for 15 minutes. and it is ready to eat. I hope you enjoy this soup as much as I do. 11
