Thai Inspired Veggie Soup |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 3 |
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Uses a lot of veggies and Thai inspired flavors. Can use Thai curry paste to taste instead of curry powder, but I was afraid it would be too spicy for my kids. Ingredients:
2 tablespoons butter |
2 onions, diced |
8 garlic cloves, crushed |
2 red bell peppers, diced |
2 tablespoons curry powder |
1 head cauliflower, chopped |
8 small potatoes, diced |
2 sweet potatoes, diced |
2 (15 ounce) cans canned chick-peas, drained |
2 quarts chicken stock |
2 (14 ounce) cans reduced-fat unsweetened coconut milk |
salt |
fish sauce |
lime |
cilantro |
Directions:
1. Saute onions and bell peppers in butter until soft, then add curry powder and garlic and cook until fragrant.
2. Add remainder of ingredients and bring to a simmer.
3. Add enough salt to flavor veggies but less than you want in the finished dish. You will add fish sauce to taste after cooking to balance salt.
4. Simmer until vegetables are tender.
5. Serve with fish sauce, lime wedges and chopped fresh cilantro.
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