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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a recipe I made up after we had a bit of curry left-over from supper. I didn't feel like having exactly the same meal again, so I thought I would use the ingredients as a base for soup. Ingredients:
1 cup left-over vegetable curry |
1 cup cooked rice |
1 sweet potato, cubed |
4 mushrooms, sliced |
1 sweet pepper, diced |
2 -3 cups vegetable broth |
1 tablespoon oil |
Directions:
1. Heat oil in a saucepan.
2. When ready, saute mushrooms, sweet potato and peppers for 2-3 minutes.
3. Add just enough broth to cover mixture and simmer until tender.
4. Mix in left-over rice and curry and puree with a hand blender, adding broth as needed until soup is as thick or as thin as you like it.
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