Winter Vegetable Curry Soup

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This is a colorful, savory soup that can be changed from thin to thick by the amount of rice added to the soup plate.

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Ingredients

  • 1/3 C. flour
  • 1 Tbs. curry powder
  • 1/4 tsp. nutmeg
  • 1/2 stick butter (4 Tbs.)
  • 1/2 C. small diced yellow turnip
  • 1 lg. carrot, diced
  • 1 stalk celery, sliced
  • 1 Granny Smith apple, peeled and diced
  • 1 green bell pepper, diced
  • 1 yellow onion, chopped
  • 2 cloves garlic, pressed
  • 1 C. canned diced tomatoes
  • 3 cans low sodium chicken broth
  • 1 C. diced cooked chicken
  • l Tbs. fresh parsley, chopped

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Directions

Melt butter in soup pot. Add vegetables and apple. Slowly cookfor 15 minutes. Mix together flour, curry powder and nutmeg and add to the pot. Cook 5 minutes more. Add broth, tomatoes and garlic. Simmer 1 hour. Add cooked chicken and parsley. While soup is simmering, cook 1 C. white rice according to directions on package. Serve rice separately to allow each person to add the desired amount to his soup bowl.

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