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Wednesday, January 21, 2015

Recipes–Curried Vegetable Soup With Coconut And Sweet Mango Chutney

This soup is simple to make, includes as many vegetables as you want, and can be made spicy or mild.  This particular recipe is on the sweet side, but you can limit the sweet ingredients (coconut, raisins, sweet mango chutney) if you prefer.

Curried Vegetable Soup with Coconut and Sweet Mango Chutney

* 3 cups water

* 2 vegetarian bouillon cubes

* 2 lg. Tbsp. curry powder

* 1 lg. Tbsp. garam masala

* 2 Tbsp. coconut flakes

* 1/2 cup raisins

* 1 Tbsp. garlic flakes

* 5-6 shakes hot pepper flakes

* 2 Tbsp. olive oil

* 3 lg. Tbsp. hot sweet mango chutney (NOT supermarket variety)

* 2 lg. turnips, quartered

* 1/4 med. head of cabbage, coarsely chopped

* 5-6 lg. carrots, chopped into 2” pieces

* 1 lg. onion, coarsely chopped

* 1 lg. bunch parsley, coarsely chopped

* 1 lg. stalk fresh basil, chopped

* 1 med. apple (high flavor), quartered

- Dissolve the bouillon cubes in the water

- Add all ingredients in a large pot and stir well.

- Raise the heat to high, and when mixture begins to boil turn heat to MED/LOW

- Cook for approx. 45 minutes or until the turnips and carrots are done

- Taste, and adjust seasoning

- Finish cooking and serve.

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