RECIPE: Curried Bean, Tomato and Mushroom Soup (Vegan)

[Guest guest]

There are fancier ways of making this soup, but this is quick, easy, and

doesn't use any oil whatsoever ;=) It is remarkably good, and the small

amount of curry powder - unless one has a strong dislike of curry flavours -

adds wonderful flavour to the soup without adding much noticeable heat.

(Curry-holics can of course add more, but not so much as to obscure the

flavour of the other ingredients.)

 

We enjoy this soup as a start to a meal or, with homemade bread or a salad,

as a light meal in itself.

 

CURRIED BEAN, TOMATO AND MUSHROOM SOUP (Vegan)

 

1 cup of a mix of beans (kidney, garbanzos, turtle), cooked and drained

1 small carrot, grated

1 small onion, finely chopped

1/4 lb (125 g) small mushrooms, sliced

1 can tomatoes, crushed

2 cups vegetable stock

1 tsp (or to taste) commercial curry powder

2 or 3 Tbsp chopped parsley or herbs of choice

 

Combine all ingredients in a large pan and cook until done, around 40

minutes, add more water and reheat if soup has become too thick, adjust

seasonings (salt and pepper), and stir in herbs. Soup freezes well.

 

Best,

 

gf