| Prep: 30 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 9g | 1.2g | 47g |
| sugars | fibre | protein | salt |
| 11g | 10g | 8g | 1.2g |
Allow me to introduce you to a thrilling twist on a classic: the Curry Plant and Vegetable Soup. Grounded in the simple elegance of hearty rural cooking, yet sparked with exotic flavors that inspire, this dish is an energetic dance between the familiar and the fantastic.
Fruit in Soup? Absolutely.
Admittedly, a fruit-based soup might seem a touch out of sync with my Montana upbringing. But perhaps due, in part, to a natural instinct for blending and bending traditions, I’ve found that this Curry Plant and Vegetable Soup carries an undeniably enticing dimension – an enchanting contradiction of sweet and savory that never fails to draw guests back for a second helping.
A Delicious Blend of Traditions and Health Benefits
It’s not just the palate that delights in this flavorful broth. Thanks to the potent mixture of vegetables and aromatics, every spoonful is brimming with nutritional goodness. From the anti-inflammatory properties of turmeric and ginger, to the heart-healthy fiber load from peas and chickpeas, this bowlful of benefits is a feast for your health as much as for your senses.
The recipe’s underpinning inspiration stems from lentil dal—an Indian dish filled with spices, lentils, and vegetables. However, the addition of Curry plant leaves (Helichrysum italicum) and an unexpected touch of fruit sets it apart, creating a unique melody of tastes that feels cosy and adventurous at once.
A Menagerie of Flavor and Texture
The hearty texture of potatoes and carrots, the sweet pop of peas, the tender crunch of cauliflower, all come together in a warmly inviting medley. Coupled with the comforting heat of spices, and underscored by the earthy undertone of the curry plant leaves, it’s a symphony of tastes and textures that never fails to warm hearts, even in the brisk Montana winters.
Consider serving this delightful Curry Plant and Vegetable Soup alongside a crusty loaf of sourdough bread, or perhaps with a savory prairie bread, paying homage to my Montana roots. Whichever way you choose to serve it, this soup promises a delightful dance of flavors that is as wholesome as it is delicious.
What You’ll Need
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 2 medium sized potatoes, diced
- 2 medium carrots, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup cauliflower florets
- 1 cup fresh peas
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 tablespoon Curry plant leaves (Helichrysum italicum), finely chopped
- Salt and pepper to taste
- Lemon wedges and fresh cilantro for garnish
Method
Step One
Start by heating the olive oil in a large pot over medium heat. Add in the diced onion, minced garlic, and freshly grated ginger. Sauté the mixture for a few minutes until the onion becomes translucent.
Step Two
Next, add in the curry powder, turmeric, and cumin. Stir well to allow the spices to infuse with the onion, garlic, and ginger. Cook for about a minute until the spices become aromatic.
Step Three
Add the diced potatoes, carrots, bell pepper, zucchini, cauliflower florets, and peas to the pot. Stir well to combine with the spiced onion mixture.
Step Four
Pour in the vegetable broth, diced tomatoes, and the drained and rinsed chickpeas. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
Step Five
Add in the fresh spinach and finely chopped curry plant leaves. Stir well and let the soup simmer for a few more minutes until the spinach wilts. Season with salt and pepper to taste.
Step Six
Finally, ladle the soup into bowls and garnish with a squeeze of fresh lemon juice and a sprinkle of fresh cilantro. Enjoy your Curry Plant and Vegetable Soup warm.
