Free Healthy Recipe - Spicy veggie soup
Dairy free, Low carbohydrate, Low fat, Low GI
The recipe below is not an authentic version of the classic mulligatawny, a traditional watery Indian soup. This version is anything but watery. It's a complete meal in itself and the perfect way to boost your veggie intake in one hit.
1 tbsp olive oil
2 white onions sliced
2 cloves garlic, crushed
1 red chilli, deseeded and finely sliced
2 tsp curry powder
¼ cup brown rice
1 litre vegetable stock
2 cans tomatoes
6 button squash, cut into chunks
½ cup white sweet potato, cubed
1 cup red sweet potato, cubed
1 carrot diced
2 zucchini cut into chunks
¼ small cauliflower, cut into florets
Copyright John Paul Urizar
Heat the oil in a large stock pot and add the onion to cook for 2 - 3 minutes until soft. Add the garlic, chilli and curry powder and cook for a further 2 minutes.
Throw the cinnamon and brown rice in with the vegetable stock and canned tomatoes and bring to the boil. Reduce the heat and cook for around 30 minutes. Add the squash, sweet potato, carrots, zucchini and cauliflower and cook for a further 30 minutes.
Makes 6 servings (serve = 1 bowl)
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