curried winter vegetable stoup

this might not be the first dish i made from rachael ray but it is one of the most memorable because she made it with hottie rupert everett … back in the summer of 2007 (well, in january 2007 but i saw it in june).

as rachael likes to describe her stoups – it is a hybrid between soup and stew. it is rich, flavorful and hearty. her original recipe is with eggplant. since i’m not an eggplant fan, i changed it to tofu. either way, it is absolutely delicious! this stoup will warm you from your head to your toes.

Ingredients

  • 60-ounces low sodium chicken broth
  • 1 small head cauliflower, cored and cut into florets
  • 1 Yukon gold potato, peeled and diced into about one-inch chunks
  • 2 packages firm tofu
  • 1 large red bell pepper, chopped
  • 1 large onion, chopped
  • 1 head garlic, chopped
  • 1 (15-ounce) can chickpeas
  • 3 rounded tablespoons mild yellow curry paste, more if desired
  • 1 cup mango chutney
  • 32-ounces fire-roasted or diced tomatoes
  • 10-ounce bag of spinach
  • for variation, add cremini mushrooms!

Preparation

Place a large pot over medium-high heat pour in half of the chicken stock and bring to a boil. Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 minutes. Turn the heat back up to medium-high and add the tofu, chick peas, red bell pepper, onion, garlic (mushrooms and quinoa, if desired). Continue to cook for 5 more minutes, stirring every now and then. Add remainder stock (except for saved 1 cup) and bring up to a simmer.

While the stoup is coming up to a simmer, combine 1 cup of the stock with the curry paste and the mango chutney in a food processor or blender and puree until smooth. Add the curry mixture to the pot along with the diced tomatoes. Season with some salt and pepper, bring the mixture up to a bubble and simmer for 10-15 minutes, until the potatoes and veggies are nice and tender and the flavors have melded together.

Fold in a handful of spinach per bowl and fold in. Ladle up a good amount of the stoup into a serving bowls. Enjoy!

________________________________________________________________________________
original recipe from Rachael Ray’s daytime talk show: Curried Winter Vegetable Stoup

* try my second version of rachael ray’s curried winter vegetable stoup 2

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