So here we go, a 22-ingredient soup I put together after David's mom gave me a carton of Thai Coconut Curry broth and asked me to do something with it. Happy to take on the challenge, I began brainstorming... I glanced through a few possible recipes and then found a vegetable soup recipe on the back of the broth carton which I started to follow, but in the end, I came up with my own thing. Enjoy!
- 2-4 tbsp olive oil
- 5 cloves garlic, minced
- 1 large onion, chopped
- 1 (32-oz) carton College Inn Culinary Broth: Thai Coconut Curry
- 1/2 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup cauliflower, chopped
- 1 cup broccoli, chopped
- 1 cup sugar snap peas
- 1 (15-oz) can organic soy beans, drained and rinsed
- 1 (15-oz) can organic garbanzo beans, drained and rinsed
- 1 large zucchini, diced
- 1 medium yellow squash, diced
- 2 medium carrots, diced
- 2 cups asparagus, chopped
- 2 (15-oz) cans diced tomatoes, with juice
- juice of 1 lime
- 2 tsp fresh ginger, grated
- 1 tsp curry powder
- 1/4 tsp cayenne pepper
- 1 (14-oz) pkg extra-firm tofu, diced
- 1-1/2 cups light coconut milk
- Heat oil in a dutch oven and saute garlic and onion for 3-4 minutes.
- Add the broth to the pot, followed by the bell peppers, cauliflower, broccoli, sugar snap peas, beans, zucchini, squash, carrots, asparagus, diced tomatoes, and lime juice. Stir to combine.
- Add the ginger, curry powder, and cayenne pepper. Stir to combine.
- Add the tofu and gently stir into the soup.
- Bring soup to a boil, then reduce to a simmer. Add the coconut milk and stir to combine. Simmer for 1 to 1-1/2 hours.
MMMMM that really does look good Rach!!! I am sure it tasted delicious!! I can't wait until we get to see each other!! I miss ya so much!! Maybe you can make this when I come and visit!! Love ya!
ReplyDeleteThat looks so perfect for a cold winter day! I love soup!
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