Debs and I are totally, deliciously hooked on Veggie Curry, which is a perfectly wonderful dish to be hooked on. But - chopping up all those veggies, especially the butternut squash, is rather daunting if you’re really tired or in a hurry.
So then there was this recipe from The South Beach Quick and Easy Cookbook
Autumn Veggie Soup
1 Tbsp Extra virgin olive oil
1 small onion, chopped
1 garlic clove, minced
4 cups vegetable broth
1 small sweet potato, peeled and cut into 1/2 inch cubes
1 cup frozen shelled edamame beans
2 ozs baby spinach (2 cups)
You heat the oil, saute the onions and garlic, add everything else but the spinach and cook until veggies are tender. Then add the spinach til it’s wilted. Season with salt and pepper.
Okay. Great. Quick and easy soup. But it looked a little bland to us. (this was when Debs was here) So we thought…hmmmm - what if we added curry? I think initially I added a tsp of curry powder and a dash of thyme. T’was yummy!
Now “veggie curry” has evolved into Chop some onions, saute with garlic and curry powder, and then throw in whatever you have on hand and cook it til it’s done. My favorite permutation at the moment, because it is VERY fast, is 1 onion, some garlic, 1 Tbsp of curry powder, 1 or 2 zucchini, 1 or 2 yellow squash, red pepper, a whole bag of shelled edamame, a can of Muir Glen Fire Roasted Tomatoes, and as many cans of veggie broth as needed to cover all the veggies. (2 or 3) Oh -and some thyme and pepper. Simmer it til it’s done, or you just can’t wait anymore! Last week crumbled and browned a pack of ground turkey and threw that in, plus I replaced the edamame with drained garbanzos. And of course, you could always use chicken broth instead of vegetable. I’m even thinking of trying it with tofu!
I love this stuff. It’s warm and yummy. Spicy without being too hot. After a particularly vicious stomach bug last week, I lived off it for days. If I didn’t have this soup made, I’d be eating it today too!
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