Curried Vegetable Soup With Fresh Ginger Root Recipe
Are you looking for a special curried vegetable soup with fresh gingerroot recipe? Vegetable is the key ingredient in curried vegetable soup with fresh gingerroot. This curried vegetable soup with fresh gingerroot, when served as an appetizer will always bring cheer to your table. Serve this curried vegetable soup with fresh gingerroot at the table today and watch it disappear in delight!
Ingredients
1 teaspoon olive oil
1 small Spanish onion, chopped
2-3 cloves garlic, sliced
1-2 thin slices fresh gingerroot
1 tablespoon curry powder
5 1/2€”6 cups chicken or vegetable stock
1 large potato, diced
1 bunch broccoli: stems, peeled and chopped; florets, chopped (or substitute 4 medium-sized zucchini, 1 head cauliflower,
or 1 pound carrots)
Salt and pepper
Directions
1. Heat a medium-sized saucepan over medium-low heat and add the oil. When the oil is hot, add the onion, garlic, gingerroot, and curry powder. Cook, partially covered, for about 7 minutes, or until the vegetables begin to soften.
2. Add 1 cup of the stock, the potato, and the broccoli stems (not the florets), and bring to a boil.
3. Reduce the heat to low, cover, and cook for about 15 minutes, or until broccoli stems and potato are tender.
4. Add the broccoli florets, 1/2 cup of the stock, cover, and cook for about 10 minutes, or until the florets are tender.
5. Place the remaining 4 to 4 1/2 cups of chicken or vegetable stock in a separate pot and bring to a boil over high heat.
6. Put all the vegetable ingredients in a food processor fitted with a steel blade and gradually add the boiling chicken stock. If necessary, this can be done in 2 batches. Add salt and pepper to taste.
2. Add 1 cup of the stock, the potato, and the broccoli stems (not the florets), and bring to a boil.
3. Reduce the heat to low, cover, and cook for about 15 minutes, or until broccoli stems and potato are tender.
4. Add the broccoli florets, 1/2 cup of the stock, cover, and cook for about 10 minutes, or until the florets are tender.
5. Place the remaining 4 to 4 1/2 cups of chicken or vegetable stock in a separate pot and bring to a boil over high heat.
6. Put all the vegetable ingredients in a food processor fitted with a steel blade and gradually add the boiling chicken stock. If necessary, this can be done in 2 batches. Add salt and pepper to taste.
