Thursday, September 29, 2011
Heat's Versatile Vegetable Curry Soup (Gluten Free and Dairy Free)
I have made this soup on several occasions. It is very versatile and easy to make for a group of people. I usually make it at work for my co-workers (5-10 people normally) and still have enough to bring home for 2-3 meals.
This versatile soup is perfect for people who require Gluten Free or Dairy Free as well as many other dietary restrictions. It is also a good soup to make ahead of time to freeze or refrigerate. I personally like to make this the day prior and heat it up the next day so it has time to absorb the flavor of the spices. I find that using coconut milk helps give it a creamy texture, and in most cases I don’t add salt due to the broth.
Heat’s Versatile Vegetable Curry Soup
1 box - Beef, Chicken, or Vegetable broth
1 box - Coconut Milk
Water (see recipe for amount)
1-2 tbsp Thai Kitchen Green Curry paste (to taste; if you want some spice)
Pepper and Salt (to taste)
3 large Carrots; cut up
3 Celery stalks; cut up
1 large Sweet Potato (or 3-4 regular potatoes); cut up
1 Eggplant; cut up
1 Zucchini or other Summer Squash; cut up
(All vegetables are optional and can be used in any combination or amount)
*As with any Gluten Free recipe make sure to check all ingredients to certify it is Gluten free*
Turn stove onto medium heat. In a large soup pot combine 1 box of Broth, coconut milk, water (fill both boxes with water), Green Curry paste, salt and pepper. Combine the vegetables with the broth mixture and bring to a simmer. Let the soup simmer for approximately 30 minutes or until the potatoes are tender to your liking. Serve warm with a side of rice.
Makes approximately 10 servings.