Indian-Inspired Potato Soup – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Eat the rainbow! Fruits and vegetables all contain different nutrients. A simple way to remember to eat a range of vitamins and minerals is to vary the colors of the vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash and purple cabbage!
Ingredients (use vegan versions):
- 5 to 6 cups potatoes, peeled and cubed
- 3 to 4 celery stalks, diced
- 2 to 3 medium carrots, diced
- 1 large onion, chopped finely
- 1 to 2 cups green beans, chopped
- 1 cup mushrooms, chopped finely
- 2 cartons of organic vegetable stock
- 2 cans of coconut milk
- olive oil
- curry powder, lots
- red pepper glakes
- parsley
- sea salt and black pepper
- garnish – few green onions finely chopped
Directions:
I start by cutting the onions and potatoes first
and while those are doing their thing I dice the
rest of the veggies, just how I do it. Once
onions and potatoes are cut, heat a large soup
pot and add a couple tablespoons of olive oil
to the bottom. Once it is hot, add onions and
let them sauté in pot until they are nice and
caramelized, then add the potatoes and stir it
all together. Let the flavors saturate for a
couple minutes and then pour one carton of
veggie stock and one of the cans of coconut
milk in. While potatoes are getting almost
tender, cut the rest of the veggies and add
them to the mix. I used dehydrated
mushrooms the first time and really liked the
results, any domestic fresh will do though.
Once the remaining veggies have been added I
dump in the second carton of stock and can of
coconut milk. At this point you want to start
heaving in the curry powder, I usually put a lot
in, just taste it until you like the flavor, add
red pepper to reach desired hotness, and also
add few huge tablespoons of dried parsley.
Once all the of the vegetables are tender, I
take about half of the soup and as many of the
green beans out as possible and put it all in
the blender. Once pureed, return to pot and
give it a final taste. Season accordingly with
sea salt and black pepper. I love the way this
looks when it is garnished with finely cut
green onions.
I haven”t tallied up the nutritional facts on this
but from the two cans of coconut milk it is
easy to see that this is a rather indulgent
soup. Sooooo good though!!!
You can also use a light coconut milk to
reduce some of the fat… Hope you like!
Serves: makes big pot
Preparation time: 20 minutes
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