A super simple and flexible soup that produces big flavour with little effort. Any combination of root and cruciferous vegetables makes for a satisfying meal.
Rustic Vegetable Curry Soup
All the vegetables in this recipe are negotiable. Basically, you need about eight cups of veggies. Note that the heartier the vegetables, the heartier the soup. No yams? Add carrots or increase the potatoes. No chickpeas? Add any other bean or legume. No Brussels sprouts? Add some broccoli or rough chopped kale or cabbage. The idea is to create a well-rounded soup with the earthiness of root vegetables, the warm spiciness of Madras curry and the richness of coconut milk.
Ingredients
- 1 onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 2 cups yams and/or potatoes (skin on preferred) cut into one inch chunks
- 1 tomato, roughly chopped
- 1 red pepper
- 2 cups Brussels sprouts, cut in half
- 4 cups vegetable stock, no salt added
- 2 - 4 tsp Madras curry powder
- 1 14 oz. can chickpeas (or 1 ½ cups of any other cooked bean or pea)
- ½ can coconut milk
- sea salt to taste
Instructions
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Gather, measure and prepare all ingredient (this is your mise en place).
Put all ingredients, except the coconut milk and chickpeas, into a large pot. Add water, if needed, to create enough liquid to cover the vegetables.
On high heat, bring to a boil, then turn down and allow the soup to simmer until potatoes are well done (test with a fork, if the fork slides in easily, they’re done). Stir in chickpeas and coconut milk. Taste for seasoning and adjust curry powder and salt as desired. (Total cooking time is about 20 to 25 minutes)
Simmer for another 5 minutes, remove from heat and serve or cool then refrigerate for later enjoyment.
Serve as is or top with fresh cilantro or mint if you dare.