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Sunday, February 28, 2010

Taste Buds: Chickpea Curry Soup

022810_chickpeaCurrySoup

I spent all day in the kitchen yesterday playing and tinkering and jiggering around many different spices in my cupboard. I wanted a dish with an Indian flair (hence the large amount of curry and yogurt) but I wanted also a vegetarian dish. What I ended up with is an amazing soup, I know I seem to be obsessed with them lately but I just LOVE my husband and he LOVES my soups to take to work for lunch. So now I have 28 cups of soup which makes 14 servings, I will leave half out for both of us for the next few days and freeze the rest for handy quick meals that are healthy.

   RECIPE: INDIAN CURRY SOUP
INGREDIENTS
2 tablespoons olive oil
6 teaspoons cumin seeds
6 tablespoons fresh ginger
6 teaspoons curry powder
12 cups vegetable broth
6 cups pre-soaked, drained chickpeas
6 cups of chopped sweet potatoes (approx 2 large potatoes)
1 cauliflower head
4 cups green beans rough chopped
salt and pepper to taste
1 ½ cups yogurt
6 tablespoons all purpose flour
garnish with toasted un-sweetened coconut, rough chopped cashews and fresh jalapeno peppers

DIRECTIONS
1. Heat oil in a very large stock pot over medium heat; once the oil is hot cook cumin seeds for two minutes being careful not to burn the seeds.
2. Add in peeled and finely minced ginger and cook for an additional two minutes.
3. Add in the curry powder stir and cook for an additional minute.
4. Conserve two cups of vegetable broth and set aside in a bowl. Add the remaining 10 cups of vegetable broth to the pot and bring to a rolling boil.
5. Peel potatoes and chop potatoes, wash and break apart cauliflower into small pieces, wash and discard ends of green beans and roughly chop.
6. Once broth is at a rolling boil add vegetables, bring back to a boil, cover and reduce heat cooking until vegetables are tender 15-25 minutes.
7. Add flour to the two cups of vegetable broth that you set aside and whisk until combined. Stirring the vegetable mixture constantly, slowly add the flour mixture to pot.
8. Turn off the heat and slowly stirring the soup constantly add the yogurt.
9. When ready to serve toast cashews and coconut in separate pan. Serve two cups of soup over ½ cup of rice and top with cashews, coconut and jalapeno peppers.

1 comment:

paul peggy zeus said...

Soups are so good, easy to freeze and so healthy!

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