Everyone has had a bit of a cold lately . . . The weather has been taking an Autumnish tone . . .
So in respect of sniffling noses and colder days, there has been a fair amount of
soup consumed around here . . .
The first soup was a fiery tortilla soup with fresh grown cayenne, and thai peppers . . .
Tonight's soup started with potatoes,
and as it grew into its full form
took on an Indian flavor . . .
Broccoli and Potato, vegan and gluten-free soup
In a pot with an inch or so of water, simmer until extremely soft:
3 new potatoes, sliced thinly
Add and simmer a bit longer:
1 cup cooked garbanzo beans
2 teaspoons yellow curry powder
4 cups water
Add:
8 cups fresh broccoli, chopped finely
Pinch nutmeg
Dash of dill
Salt and black pepper to taste
A generous squeeze of lemon
Optional: Cayenne, chili powder or pepper flakes.
Hope you all are staying well ~ Marica
I am always on the search for new soup recipes. This looks yummy.
ReplyDeleteHey Marica, it's Jess your old tablemate from ECE in Spring. :) I stumbled across your blog and so love reading and seeing and soaking in your creative juices! So much inspiration. Also, I found this opportunity and thought of you: http://glutenfreegirl.com/ (read the jovial pasta post). Peace!
ReplyDeleteP.S. have you tried coconut milk and ginger in vegan broccoli soup? delicious!
ReplyDeleteJess, Wow, hey there . . . : ) I have not tried coconut milk in broccoli soup with ginger, but it sounds amazing!! Hope your doing well . . . hugs, Marica
ReplyDeleteOkay, I'm trying the recipe both ways! Thanks for putting it in -- I so love soup this time of year!
ReplyDelete