January 30, 2010

Curry Flavored Soup

It is snowing today. We need warm soup!

comment from Mrs. P.
Boy, was that good!!!
Delightful, delicate curry and tomato. Really good!!!

ingredients (serves 4)
1 onion, sliced
1 onion, grated
7-10 medium Baby Bella ( or your favorite) mushrooms, sliced
1 pack of Baby Brown beach ( or your favorite) mushrooms, broken apart
1 tablespoon of shitake-mushroom powder (crushed dried shitake)
2 cups of boiled chick peas
1 clove garlic, crushed
1/2 cup of TVP boiled with a pinch of combu-tea powder (or combu-dashi powder)
1 cup of canned diced tomatoes ( no-salt )
2 tablespoons of parsley, minced
1 tablespoon of curry powder
2 teaspoons of kombu-tea powder ( or komb-dashi powder)
1/2 tablespoon of soy sauce
1 teaspoon of Paprika
1 teaspoon of Herve de Provence
extra virgin olive oil, sea salt

Brown beach mushrooms

Textured Vegetable Protein

Put 2 tablespoons of the olive oil and the garlic in a thick pan. Saute over it on low heat. After the oil reaches the boiling point, add the TVP, the sliced onion and the curry powder and stir lightly.
Add all of the other ingredients but salt. Cover the pan with a tight-fitting lid and simmer for 1 hour.


in 50 min 

Remove from the fire and cool it down. - This allows the flavors of the soup to harmonize.
Put the pan on medium heat again and add 1/2 -1 cup of water if the amount of liquid is too little. Simmer it for 10-20min. Salt to taste.
Good soup makes us happy!