I have officially made my first throw-caution-to-the-wind-and-make-it-up-on-my-own soup!! And guess what? It was darn tasty! I’m so proud.
I mentioned that making soup has been intimidating for me, but I’ve been trying it more and more. I usually start by researching recipes that use the ingredients that interest me. Some lovely commenters have inspired me to be a bit more creative. So here’s the result of my first experiment (and it was successful!).
Curried Veggie and Lentil Soup (serves 4)
- 1 onion, chopped
- 2 t. garlic, minced
- 1 turnip, chopped
- 1 green pepper, chopped
- 1 box Pomi chopped tomatoes
- 4 c. broth/water
- 3/4 c. dried lentils
- 2 T. curry powder
- 1/2 T. coriander powder (optional)
- dash of crushed red pepper (gotta have a little heat!)
- salt and black pepper, to taste
Directions: Saute onion and garlic in a medium-sized pot until the onion is translucent. Add turnip and green pepper, and saute for about 3 minutes. Add the remaining ingredients and stir to thoroughly mix. Cover, and cook over low-medium heat for 30 minutes. Adjust liquid (water or broth) if needed to achieve desired consistency.
Curry itself is a blend of spices that includes turmeric. Turmeric is supposed to be an excellent spice to include in your diet, as it’s been shown to hamper of the growth of cancerous cells and prevent the development of Alzheimer’s disease (source).
Do you like curry? Personally, I love it! It’s distinctively different than other types of food I eat, so it’s a welcome change when I make some.