Nothing like a bowl of hot, delicious, nutritious soup to keep you warm and satisfied on a rainy day. Serve with your favorite salad and enjoy!
Red Curry Vegetable Soup
Serves 6
Thai red curry paste provides the spicy base for this soup. Feel free to substitute whatever vegetables you have on hand for the cauliflower and green beans.
Ingredients:
1 Tablespoon oil
12 oz. cauliflower, cut into 1-inch florets (3 cups)
4 large green onions, thinly sliced, white and green parts separated
2 Tablespoons Thai red curry paste, such as Thai Kitchen
4 cups vegetable broth
1 15-oz. can petite diced tomatoes in juice
3/4 cup light coconut milk
6 ounces green beans, cut into 1-inch pieces (1½ cups)
1 Tablespoon lime juice
Directions:
1. Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions; sauté 5 minutes, or until vegetables begin to brown. Add curry paste, and sauté 1 minute more.
2. Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
3. Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.
4. Stir in lime juice and remaining green onions. Season with salt and pepper, if desired.
Source of Inspiration:
Vegetarian Times. January/February 2014 p.26
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