Thursday, March 17, 2016

Day 72 Curried Cream of Vegetable Soup

Curried Cream of Vegetable Soup

This recipe make 8 cups of vegetable broth and uses the base vegetables for soup

2 Tablespoons Oil
2 Onions, chopped
8 Ounces Carrots, peeled and chopped
1 Pound Celery with leaves, chopped
1 Pound Potatoes, peeled and cubed
8 Ounces Sweet Potato, peeled and cubed
4 Ounces Mushrooms, sliced
12 Cups Water
3 Teaspoons Salt
1 Teaspoon Dried Thyme
1 Tablespoon Dried Rosemary
Broth ingredients

1 Tablespoon Curry
2 Cups Water
1 Cup Quinoa Milk
Salt and Pepper, to taste
Nutritional Yeast for garish

1. For the Broth:

Cooked vegetables in broth
Place oil in very large pan over high heat. Add onions, carrots, and celery.  Saute for 5 minutes to soften lightly.  Add potatoes and mushrooms.  Cook for another 5 minutes.  Add the water and seasonings.  Bring to a boil.  Reduce heat, cover and cook for 1 hour.  Strain with a sieve into containers.  The stock will keep for about 2 weeks in the refrigerator, so split between the freezer and refrigerator if you do not need all of it at once.
Broth for later

2.  For the Soup:
Recovered vegetables

Puree the vegetables with water and milk with an immersion blender.  Add the spices.  Sprinkle with nutritional yeast for serving.
Blended soup

Goes well with Polenta

Soundtrack Between the Buried and Me - The Great Misdirect

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