This recipe is something I've been making and working on perfecting for a few months now. It is my wife's favorite dish of mine and so I find myself making it quite frequently. It is perfect for cold days and really only takes about an hour to prep, cook and serve.
3 tablespoons margarine
1 finely diced onion
3 potatoes peeled and diced
3/4 cup of chopped celery
2 cups of sliced carrots
1 red pepper diced
1-2 tablespoons of indian curry powder (truthfully, i dont measure this out.)
2-3 teaspoons of salt
1 teaspoon black pepper
dash of clove or cinnamon
3 cups of veggie broth
3 cups of milk
dash of dried parsley
1/4 cup of cold water
1/4 cup of corn starch
melt margarine in dutch oven over medium heat and add onions. cook til transluscent. and celery and red pepper and cook for 10 minutes (carrots ought to be starting to feel tender). add water, broth, potatoes and salt/pepper and bring to boil and then turn down to simmer for 15-20 minutes or until everything is tender. add milk and parsely and bring to boil. while soup comes to a boil mix corn starch and cold water until all starch is dissolved. remove from heat once boiling, add water/starch mixture and serve hot!
No comments:
Post a Comment