Monday, November 20, 2006

Delicious & Nutritious

As promised, the new and improved soup recipe:

Green Machine Soup with Curry
4 cups low sodium veggie broth
1 large white onion, quartered
4-6 garlic cloves, crushed and roughly chopped
2 tomatoes, chopped or 1 15 oz can of no-salt added tomatoes
2 cups of mushrooms, chopped (I used baby bellas/cremini's)
8oz kale
8oz bok choy
8oz broccoli rabe
1 lb green lentils
1/2 bag frozen green beans
1/2 bag frozen broccoli or broccoli & cauliflower
2 Tbsp Curry Powder (or to taste)

1. Combine broth, onions, and garlic and tomatoes in a large pot. Add kale, broccoli rabe, and bok choy on top of the broth mixture. Cover with a lid and simmer until greens are wilted.
2. While broth and greens are simmering, cook lentils with 1 T Curry Powder and portion out into 1 cup portions.
3. Blend curry powder and wilted greens and broth until smooth, return to pot and add mushrooms, green beans, and broccoli. Simmer 15 - 20 minutes to cook mushrooms.
4. Ladle soup over lentils, eat or store for later in the week.

*Optional: add Braggs liquid aminos and/or some soy milk to soup to taste. When I defrosted and made this weeks soup I added too much curry powder... it's a little bit stronger than what I put in the other night. I think that starting with a smaller amount (reccommended above) and increasing the curry to taste is a good idea.