Wednesday, December 9, 2009

To Jessica: Vegetarian Recipe.....Curried Potato Soup

When I read Jessica's reply to the wonderful chickpea dish that was posted a few days ago, I wanted to share some dishes that I have explored as well. Like Jessica, I am new to the world of not eating meat (outside of fish). To be honest, I can throw down in the kitchen when I ate meat....I'm talking pot roasts, tender steaks, Collard Greens with smoked turkey, macaroni and cheese, anything you want, I can make it! Now I have to learn how to cook all over again and learn a whole new way of cooking and I must say, it's not easy!!!!! Lately I have been making more vegan/vegetarian dishes and I figured that there may be others like Jessica and myself who are new to this and may need some recipes. So today, I am posting the recipe form an indian inspired potato soup I made today. The next time I make it, I will add my spinach and chickpea dish along with my vegan chilli:) Hope you enjoy:)

I don't do measurements, I season to taste so I will give the instruction for how I prepared it. (makes about 8 servings)


5 potatoes
3 celery sticks
Green Beans
1 Onion (sliced, not diced)
Fresh Ginger Root
2 Coconut Milk
Indian Curry Powder
Vegetable Stock (I used one vegetable stock and one lentil and curry soup stock from Yes Organic)
Garam Masala salt free seasoning
Red Pepper Flakes

(I like a lot of flavor so I added a lot of spice but make it to your liking)A
*Also, you may add or subtract vegetables according to what you like. I wouldn't go overboard though, takes away from the soup.

First cut up all of your vegetables, onion, potatoes, and your ginger finely.
Take about 3 teaspoons of olive oil to sautee the ginger, celery, onion, and potatoes until golden, season with cummin while it simmers for about 10 minutes (make sure the pan is oiled so vegetables and potatoes won't burn)
Add vegetable stock (and the curry and lentil soup if you have it), curry powder, and coconut milk (both cans) to the onions and potatoes. Add carrots and seasonings to taste (all of them) and let cook for about 30 min until carrots and potatoes are soft. Add string beans and after about 10 minutes turn off pot and add spinach. (you don't want to over cook the spinach or string beans. The heat will cook the spinach within minutes even when pot is off)

I ate my soup with rice which was a great combination. Try it out, It's fast, easy, and not too expensive.


The Daily Dose said...

I've been a vegetarian for a little over a year, so the exploration is new to me too. I try to post all the good recipes I find. Thanks for yours- can't wait to try it :)

jrodgers said...

I am loving this recipe. Is there a cure to keep it from being addictive. I had it for the last 5 days. No lie

Freedom said...

lol, I am VERY happy that you have enjoyed the recipe:)