How does a piping hot bowl of savory soup loaded with flavorful chunks of fresh vegetables sound to you right now? If you’re thinking the way I’m thinking, the answer is a resounding YES, please!
I could enjoy soup every night for dinner when the weather is as crazy as it’s been here in Houston. Where I live, we are fortunate to have quite a few gorgeous days on our calendars. But often the temperatures are in the mid-70’s one day and the next day you’ll find the day cloudy, damp and in the low-50’s. I know that many of the medical experts say you don’t catch colds from changes in temperatures, but I’ll politely beg to differ. Colds and stomach viruses are running rampant through the schools. I think the dramatic daily changes in temperatures might just be part of the reason and no, I’m not a doctor nor do I play one on TV. Sorry, I couldn’t resist!
Our crazy weather is precisely the reason a Curried Veggie Soup appeals to me so much. This flavorful curry dish is packed with the powerful yet tasty immune boosting combination of garlic, onions and ginger. You’ll find thick pieces of cauliflower, broccoli, carrots, sweet potatoes, spinach and sweet apples. It’s a fabulous and unique combination of flavors.
I was sent a copy of The Karma Chow Ultimate Cookbook written by Melissa Costello recently for review and while browsing through the book, I came across this recipe for Curried Veggie Soup, or as Melissa calls it, “stoup” – a cross between a stew and a soup. After viewing the list of fresh ingredients this recipe called for, it quickly became a recipe I couldn’t wait to make.
I strayed a tiny bit from the original recipe simply because I used the ingredients I had on hand. The original recipe calls for using parsnips which I decided not to use. I also used heavy cream instead of coconut milk because I simply forgot to pick it up a the grocery store. When tasting the soup, I found it needed a bit of salt, so I added a teaspoon and I used chicken broth instead of vegetable broth so even though it’s not a vegetarian dish, it could easily be made into one.
I’ve really enjoyed reading through the recipes in The Karma Chow Cookbook. There are more than 125 plant-based vegan recipes collected in her book. She’s got a thorough section on healthy eating and the many health benefits of a plant-based diet plus a lengthy list of healthy ingredient substitutions. However, my favorite part of the cookbook are the gorgeous pictures. There are pictures to accompany just about every recipe.
Here’s my little disclaimer, I was sent a copy of the Karma Chow Ultimate Cookbook for review but was not paid for my review. All thoughts and opinions are completely my own.
This flavorful Curried Veggie Soup is packed with the powerful yet tasty immune boosting combination of garlic, onions and ginger. You'll find thick pieces of cauliflower, broccoli, carrots, sweet potatoes, spinach and sweet apples. It's a fabulous and unique combination of flavors.
- 3 tablespoons olive oil
- 1 shallot, diced
- 2 cloves large garlic, minced
- 1/2 large yellow onion, chopped
- 2 teaspoons fresh grated ginger
- 3 tablespoons curry powder
- 1 pieces head of cauliflower, chopped into bite-size
- 1 cup broccoli florets
- 1 large green apple, peeled and chopped
- 3 carrots, peeled and chopped
- 1 inch large sweet potato, peeled and cut into 1/2 cubes
- 4 cups chicken broth
- 2 cups fresh baby spinach
- 1/2 cup heavy cream
- 1 tablespoon agave nectar
- 1 lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 handful fresh basil, chopped (optional)
- In a large pot, heat the olive oil over medium heat and saute the shallot, garlic, onion and ginger until translucent, about 5 minutes.
- Add the curry powder and stir well, cooking for about 2 minutes more.
- Add the cauliflower and broccoli and stir well to mix with the other ingredients.
- Add the apple, carrots and sweet potato chunks and stir.
- Pour in the chicken broth, raise the heat, and bring to a boil.
- Put the lid on the pot, lower the heat and simmer for 20 minutes or until the vegetables are cooked through.
- Remove the pot from the heat and stir in the spinach and allow it to wilt, about 2 minutes.
- Add the cream, agave nectar, lime juice, salt, pepper and basil. Let sit for a few minutes before serving.
This soup would be wonderful served over a bed of rice or quinoa or even by itself!
Recipe adapted from Melissa Costello’s Curried Veggie Stoup from the Karma Chow Ultimate Cookbook