curried winter vegetable stoup 2

ever since i made rachael ray’s curried winter vegetable stoup over 2 years ago, it has become an annual winter staple and i make it half a dozen times every winter. it is just so flavorful, hearty and delicious!

because i’ve made it so many times, i would add or substitute different vegetables in the stoup, which is a wonderful thing about cooking. you can change a recipe to suit your taste or health needs. in the past, i’ve added tofu and mushrooms but my newest ingredient i’m excited about: quinoa. so here is version 2 of rachael ray’s curried winter stoup. who knows, in a few years, there may be a version 3!

Ingredients

  • 64-ounces low sodium vegetable stock
  • 1 large head cauliflower, cored and cut into florets
  • 1 large onion, chopped
  • 1 head garlic, chopped
  • 2 packages of firm tofu (see cooking tip below)
  • 2 red bell pepper, chopped
  • 1 (15-ounce) can chickpeas
  • 1 box of cremini mushrooms, cut into quarters
  • 4-ounces mild yellow curry paste, more if desired
  • 6-ounces sweet mango chutney – or – major grey chutney
  • 32-ounces of fire-roasted or diced tomatoes
  • 1/2 box quinoa
  • 10-ounce bag of spinach – or – 1 bunch of watercress (see cooking tip below)
  • 1 slice of multigrain or 100% whole wheat toast per bowl, if desired

Preparation

In a large pot over medium heat add 24-ounces vegetable stock and the cauliflower. Allow the cauliflower to soften for 10 minutes. Add onions, garlic, tofu, chick peas, red bell pepper and mushrooms. Cook for another 5 minutes. Save 1 cup of vegetable stock and add the rest of the vegetable stock into the pot. Bring up to a simmer, stirring now and then.

In a medium bowl, add curry paste, mango chutney and the saved 1 cup of vegetable stock and mix (if there are large chunks of mango and you want to smoothen, you can puree the mixture in a a food processor or blender). Add the curry mixture to the pot along with the fire-roasted or diced tomatoes and bring to a bubble and simmer for 10-15 minutes. Finally, add quinoa and allow it to cook until softened. Let the stoup simmer until the veggies and quinoa are nice and tender and the flavors have melded together. If including watercress add 5 – 10 minutes before serving. If including spinach add 1 minute before serving.

Ladle up a good amount of the stoup into a bowl and serve. You can enjoy on its own or with a slice of multigrain or 100% whole wheat toast.

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

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

COOKING TIP
I have read that the combination of tofu and spinach can  be a little testy on your stomach so if you use tofu, substitute spinach with watercress.

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