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Curried Soup
1 medium onion, chopped
1 potato, cut into 1" cubes
2 carrots, cut into chunks
1 cup shredded cabbage, in 2-3" lengths
6 cloves garlic, minced
1 stalk broccoli, cut into small florets, stem peeled and cut into chunks
2 small zucchini, cut into chunks
2 cups banana squash, cubed or 1 large sweet potato, peeled and cubed
1 can straw mushrooms (or equivalent in fresh garden mushrooms)
1/2 pkg tofu (about 6 oz) cut into 1/2" x 2" strips
1/2 cup frozen corn
1 cup cooked macaroni or pasta shells, or 1 cup cooked couscous
6 cups water with either 2 veg bouillon cubes or 2 tbs mellow brown miso
2 tbs. curry powder
fresh ground black pepper to taste
2 tbs butter (or margarine for vegan)
1 tbs oil
heat oil, sautee onions and garlic over medium heat until soft;
add carrots, sautee for about 5 minutes; add water and potatoes,
bring to a boil, cook for about 10 minutes; then add broccoli,
zucchini, mushrooms, cabbage, corn, and spices, reduce heat, and
simmer for about 20 minutes stirring occassionally. next add the
corn and the squash (or sweet potato); the squash will cook and
dissolve, making for a thicker sweeter soup.
A few minutes before serving add the tofu and the cooked pasta or
couscous, and the butter.
Serve with a fresh crusty bread and red wine.
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Veg Soup 02