Indian Curried Vegetable Soup

Guest Writer: Shirley Trudell

As I mentioned in my soupy solutions post I want to cover more ethnic and international soups for the site, where myself and guest writers test out new flavors and ingredients in order to diversify our soupy portfolio. One reader-Shirley Trudell recently tried out such a recipe, entitled Indian Curried Vegetable Soup that she was excited to share with Seriously Soupy. Although not a traditional Indian soup per-say, it is a creative twist utilizing a variety of flavors from crunchy to savory that is also versatile enough that it can be made your own (perhaps adding curry, subbing peas for spinach or even adding a protein such as tofu to mix). Either way the soup is a hearty and filing soup that I am excited to test out and with only 15 minutes of prep time there is no reason not to. Here's Shirley's tasty and easy Indian Curried Vegetable Soup recipe:

Indian Curried Vegetable Soup by Shirley Trudell

Ingredients:
2 1/2 cups of water (1 cup of water is used for the rice)
10oz package of Tasty Agra Peas and Greens with Cashews
1/2 can of mixed nuts
Peas (canned or frozen)
1/2 cup of Jasmin rice
1/4 cup of creamy yogurt (Greek)
dash of Himalayan salt
dash of garlic powder
dash of black pepper

Directions:

Open an already prepared Indian Peas and Greens with Cashews sauce meal and place it in a pot. Turn on the heat and add the mixed nuts (they were left whole), more peas, (canned were used, but frozen can be used as well), and some water (about 1 1/2 cups). Adjust the flavors with a little Himalayan salt, garlic powder, and black pepper, covered and put on simmer. Rinse 1/2 cup of Jasmin rice and place it in a pot with 1 cup of water for 10 minutes. When the rice is finished place it in a bowl, followed by the soup blend, and top it off with some creamy yogurt. Enjoy!

What are some variations of an Indian soup that you have created?

Seriously Soupy Serena