Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 large carrot, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 large potato, peeled and chopped
- 1 cup chopped cauliflower
- 1 cup chopped broccoli
- 1 cup chopped kale
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the curry powder, cumin, coriander, turmeric, ginger, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
3. Add the vegetable broth, carrot, parsnip, and potato. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
4. Add the cauliflower, broccoli, and kale. Simmer for an additional 10 minutes, or until the vegetables are tender.
5. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 4g
Carbohydrates: 27g
Protein: 5g
Fiber: 6g
Sodium: 800mg
Substitutions for ingredients:
- You can use any vegetables you like in this recipe. Try adding sweet potato, butternut squash, or zucchini.
- If you don't have vegetable broth, you can use chicken broth or water instead.
Variations:
- Add cooked chickpeas or lentils for extra protein.
- Use coconut milk instead of vegetable broth for a creamier soup.
- Add a squeeze of lemon or lime juice for a bright, citrusy flavor.
Tips and tricks:
- To make this recipe even easier, use pre-chopped vegetables.
- If you don't have an immersion blender or regular blender, you can use a potato masher to mash the vegetables instead.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat leftover soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a dollop of plain yogurt or sour cream on top.
Garnishes:
- Chopped fresh cilantro, chopped scallions, or a drizzle of olive oil.
Pairings:
- Serve with crusty bread or naan for dipping.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the vegetables until they are tender to avoid any foodborne illnesses.
Food history:
- Cawl is a traditional Welsh soup that typically includes meat and root vegetables. This vegetarian version is a twist on the classic recipe.
Flavor profiles:
- This soup is warm and comforting, with a spicy kick from the curry powder and cayenne pepper.
Serving suggestions:
- Serve this soup as a main course for lunch or dinner.
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Region: Welsh