Receta Curry Tomato And Lima Bean Soup 3
Ingredientes
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Direcciones
- Place heavy-based 3-qt sauce pan over medium heat. Spray the bottom surface; add in the oil. When warmed, add in the onion and cook for 30 seconds. Add in the garlic and cumin-curry seasoning. Cook, stirring, for 1 minute.
- Add in the water, bouillon, tomato paste, stewed tomatoes, diced potatoes and carrots. Heat over medium flame till bubble just start to surface. Cover; reduce heat to lowest and simmer for 45 min.
- Stir in the nutritional yeast. Use a hand blender to puree about half the soup (leave some chunks).
- Add in the lima beans. Cover and simmer over moderately-low setting for 8 min. Remove cover. Add in parsley; adjust pepper and salt or possibly allow each diner to add in their own seasoning. Serve warm.
- MENU: veggie burger, minced; lettuce shreds; wrapped in a warmed whole-wheat flour tortilla.
- Description: "Tomato onion soup with potato, carrot and lima beans - garlic and curry"
- Yield: 6 c.
- NOTES : Here's a healthier, spicier version of a soup of the week featured on the BBC site. Our recipe is basically the same as Somerfield's Tomato and Butter Bean Soup. We reduced the oil, used our own curry blend, boosted the flavor with nutritional yeast and changed the preparation. The soup is bursting with flavor. Have the onion, carrot and potato ready to add in.