Asian Food: How to make healthy Thai Curried Cream of vegetable soup free recipe
Ingredients of Vegetable Soup:
3 Tablespoons peanut oil.
2 Tablespoons curry powder.
Pinch of ground cinnamon.
Pinch of nutmeg.
Pinch of turmeric.
Pinch of ginger.
3 Carrots, diced.
2 Onions, chopped.
2 potatoes, diced.
2 small zucchini, diced.
1 liter (1.75 pints) vegetable stock.
300 g (10 oz) can Cannellini beans, drained.
220 g (7.5 oz) can of red kidney beans, drained.
185 ml (6 fl oz) crème fraiche salt.
2 Teaspoons flat-leaf parsley, chopped for garnish.
Serves 4 people.
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Preparation Time: 20 minutes.
Cooking time: 30 minutes.
Nutritional value per serve:
Fat: 4.3 g.
Carbohydrate: 5.7 g.
Protein: 2.8 g.
Asian Food: Vegetable Soup Cooking Tips and Free Recipe:
- In a large heavy-bottomed saucepan, place the oil and add the curry powder, cinnamon, nutmeg, turmeric, and ginger. Cook for 1 minute, then add carrots, onions, garlic, potatoes, and zucchini. Stir to coat thoroughly in the oil and spice mixture, and cook for a further 5 minutes.
- Add the stock and bring it to a boil. Reduce the heat and simmer for 20 minutes or until the vegetables are tender.
- Add the Cannellini and the red kidney beans and gently heat through. Remove from the heat and stir in the crème Fraiche. Season with salt and pepper to taste and serve sprinkled with parsley.