Vegetable Curry Soup
We like soup and I make vegetable soup a lot on the weekend. I used to make cream typed soup as well as broth soup, but since I don’t use much cream and butter any longer, I have stayed away from creamy soup. A few weeks ago, however, I was in a mood for a little thicker soup. I still didn’t want to use cream, and I came up with the idea of using pureed beans as a thickening agent. It worked well for me. This soup was not very thick but thick enough to satisfy my craving.
Vegetable curry soup: canola oil, garlic, onion, celery, carrots, cabbage, corn, water, vegetable base, Indian curry paste, caned beans (great northern beans: pureed), salt, pepper
Click here for recipe information.
ベジタブルカレースープ
野菜たっぷり、カレー味のスープです。
軽くとろみがあるのですが、牛乳、バター、生クリーム等は一切入ってません。
今回ヴィーガンにしたいものの、少しとろみのあるスープにしたくって、豆をピュレーしたものを加えてみました。
スープ好きな二人なので、こういうベジ・ヴィーガンスープはよく登場する我が家です。
もう一つのブログはコチラ。
