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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I created this recipe to satisfy my wife's desire for meatless meals. We eat it as the main course when I make it. You can substitute mixed frozen vegetables for this recipe. Frozen vegetables will grind better then raw vegetables creating a fine texture to the soup. Because of the fine mixture of vegetables no one vegetable will stand out. Even your fussy veggie eaters will enjoy it because all the flavors work together. Ingredients:
32 ounces plain yogurt |
1/4 cup mushroom |
1/4 cup frozen red pepper |
1/2 cup frozen corn |
1/2 cup frozen carrots |
1/2 cup frozen broccoli |
1 cup frozen spinach |
1/2 cup frozen green beans |
1/2 cup frozen green pea |
3 teaspoons curry powder |
1 teaspoon paprika |
1 teaspoon ground chervil |
1/2 teaspoon garam masala |
1/2 teaspoon white pepper |
1 teaspoon kosher salt |
1/2 cup reggianito |
Directions:
1. Place yogurt in bowl and mix in spices. set aside.
2. Grind up frozen vegetables and mushrooms in either a food processor or Kitchen Aid food grinder to fine consistency. Place yogurt mixture into large saucepan then add vegetables. Turn burner to medium heat and cook for approximately 40 minutes stirring occasionally. The water will release from the frozen vegetables to create a creamy broth.
3. Place soup in bowls and garnish with grated Reggianito cheese.
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