Vegetable Soup, Lightly Curried |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This soup was inspired by vegetables on hand in my crisper drawer. I had a few beet greens - not enough to make a dish by themselves - but I combined them with some other veggies to make a light but filling soup. The garbanzo beans were added for protein and heartiness and I loved them with the other vegetables. Please let me know how you like it. Ingredients:
1/2 large onion, roughly chopped |
1/2 green pepper, cut in 1-inch squares |
1/2 red pepper, cut in 1-inch squares |
1/2-1 cup celery, sliced |
2 medium carrots, peeled and sliced on the diagonal |
4 red potatoes, halved then sliced |
1/2 head cauliflower, separated into florets |
1 cup beet leaf, sliced into 2-inch square pieces (or swiss chard) |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 tablespoon peanut oil (olive oil would be fine) |
2 teaspoons curry powder |
1 quart chicken stock or 1 quart vegetable stock |
garlic salt |
Directions:
1. Gently saute all the fresh vegetables in the oil for about five minutes.
2. Then add the curry powder and saute another minute or two.
3. Add the chicken stock and garbanzo beans and bring to a simmer.
4. Simmer covered for 10 to 15 minutes or just until vegetables are tender to your liking (test by piercing with a fork).
5. Add a little garlic salt to taste.
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