Crock Pot Curry Vegetable Soup
4 med carrots (sliced)
2 med potatoes (1/2 in. cubes)
1 can tom diced with juice
1 can garbanzo beans drained
1/2 lb. green beans (cut into 1 inch pieces, 1 1/2 c)
1c coarsley chopped onion
3-4 garlic cloves
2 TB thickner ( quick cooking tapioca, or arrowroot, maybe flour)
2 tsp curry powder ( i use more)
1 tsp ground coriander( or more)
1/2 tsp crushed red pepper (optional)
salt to taste
1/8 tsp cinnemon
1 1/2 c veggie broth
2c hot cooked rice
In a 3 1/2 quart crock pot or pot put everything together besides the tomatoes and rice. Start with potatoes, then carrots and so on. Pour the broth on top over all of it, seasoning too.
Cover an cook on low for 7-9 hours or on high for 3 -4 hours. If you are not using a crock pot just cook till desired tenderness. Add tomatoes to crock pot and stir , cover and cook another 5-10 min. Serve over hot cooked rice. I like to make is a little more indian and have a side of cucumber yogurt dressing and some Naan Bread. I get the bread from Whole Foods or an Indian restraunt. I have tried to make it...never turns out for me.
OPTION 2 for this soup:
Make plenty, cook half way so that potatoes don' t get soft yet. And put half in the Freezer. Cook the other half as recipe above tells you for dinner now. For another dinner bring out the one you froze. Add Chicken ( bite size peices), 1 TB Cardamon seeds placed in a filter or tea bag thingy. 1/4 tsp chili powder or more. 1 tsp of tumeric or more. maybe some green and red peppers chopped. A little lemon juice or lime. And the thickest part of coconut milk ( not light!) about 1/2 a c. Some garlic salt. HMMMMMmmmmmmmmm GOOD! This is a great way to "updo" your left overs!
Then for an even yummeir change. Cook your rice in the other half of your coconut milk. The part that was more watery. Add enough water to make the difrerence for the correct water/rice ratio! I credit this idea to my good friend Jenny. check out her unique and inspirational blog @ www. jenfindingherway.blogspot.com
Wala!
Again serve with Naan bread and yogurt sauce.
Fall Sausage and Kale Soup (EASY!)
1 TB oil
1 L onion diced
4 c Kale- bite size
2 (14 oz) chick broth
4 plum tomatoes
2c diced potatoes (red skins)
1 tsp rosemary- fresh
1/2 tsp ground pepper
12 oz cooked chick sausage ( halved lengthwise and then sliced)
1 TB cider vinegar
Heat oil, cook onion for about 5 min. Add Kale for 1-3 min. Stir in broth, tomatoes, potatoes, rosemary and pepper. Increase heat to boil. Reduce heat to simmer and cover. Cook till veggies are just tender. You don't want potatoes to be too mushy. 10-15 min or so.
Stir in sausage and vinegar and cook for 2 more min.
Serve immidiatly
Fancy Butternut Squash Soup ( slightly more involved, but YUMMY!)
this is not my recipe, but my friend Nita Ellis gave it to me!
Butternut squash -peeled with pot peeler, cut in half and remove seeds. chop in 1/2 "cubes. Put in a bowl with sliced onion, toss with olive oil, cinnemon, nutmeg & allspice. Spread on a cookie sheet (may add sliced apples- optional) Roast @ 35o dg. Flip occasionally until carmalized. You could just stop here and serve as a side dish!
For soup: Take the above and place in a blender or food processor with the chick broth and blend. This is your soup base.
steam some cubed potatoes. Stir fry any veggies you like ( brocolli, carrots, garbanzo beans, etc.) add the stir fried veggies to soup base, adding more chicken stock if needed.
Season soup with curry, coconut milk and lemon grass. The best is if you can put a couple of fresh lemon grass stalks in it. Otherwise use whatever you can find at store.
optional to Serve over basmati rice and garnish with any of the following:
yogurt, grated lemon grass, shredded coconut, mango cutney, dried cranberries, and bananas.
I used all of the above and served this as our thanksgiving meal! It was absolutly amazing!
I hope you all enjoy!
