Accidental curry soup
This week I did make a soup but my internet connection was sporadic at best, so I didn't post it. I made my good old "I want something quick" stand-by, Yoga Soup. Actually, it is the only recipe I've ever posted to VegWeb.But today, I started making a throw-together curry for lunch and used too much liquid, creating a tasty curry soup instead. Most of the ingredients are approximate...
2 broth cubes - 1 vegetable and 1 mushroom
about 4-6 cups of water (just filled the pot. gauging quantity is not my forte :) )
3/4 cup red lentils
1/4 cup yellow split peas
2 white potatoes, cubed
1 carrot, cubed
3 cloves of crushed garlic
frozen spinach (the stuff I buy comes frozen in single servings. so I used 2)
2 tsp ground cumin
1/2 tsp ground coriander
2 tbsp of cilantro pesto
Rinse the lentils and split peas then fill the pot with cold water. Add broth cubes and bring to a boil. Chop potatoes and add to pot along with spices and garlic, reduce heat and simmer. Add carrots when potatoes are 1/2 done. When vegetables are cooked, add frozen spinach (you could thaw it first to speed up the process) and heat until warmed through. Before serving, add pesto.
Now, I go finish my Christmas plans. Happy holidays to everyone!
posted by mishka @ 1:03 PM
3 Comments:
that looks strange and delicious. how do i make the cilantro pesto?
mine is store-bought from the Big Carrot from a local company called Sunflower Kitchen. They may sell it at Pita Break, too (they have incredible hummus!). If want to make it, I think you just put a good handful of cilantro into a blender, add a clove or two of garlic, a drizzle of oil and a few pine nuts - then blend until it looks good. The stuff I bought also had added lemon juice (and zest, I think) and some sort of hot spice to make it zing.
Hi, just checking in to say we made soup this week but will have to post when we're back from our respective parents for the holidays.
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