Curried Winter Vegetable Soup

Name: Curried Winter Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons vegetable oil; 2 medium eggplants, peel half of each one and chop into bite-size pieces; 1 head cauliflower, cored and cut into florets; 2 yukon gold potatoes, peeled and diced into about one-inch chunks; 1 large red bell pepper, chopped; 1 large onion, chopped; 3 garlic cloves, chopped; salt & freshly ground black pepper; 2 -3 cups vegetable stock, plus; 1 cup vegetable stock, divided (or chicken stock if non-vegetarian desired); 2 tablespoons mild curry paste, more if desired; 1/2 cup mango chutney; 1 (15 ounce) can chickpeas; 28 ounces fire-roasted tomatoes; 1 (10 ounce) bag spinach, thinly sliced; 1 (8 ounce) bag pita chips

Submitted by Mommy Diva

"From Rachel Ray Show today with Rupert Everett. Looks really yummy - plan to make it for dinner tonight so will report back and take pictures!!"

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photo by katew

Ready In:: 40mins
Ingredients:: 16
Serves:: 4

ingredients

3 tablespoons vegetable oil
2 medium eggplants, peel half of each one and chop into bite-size pieces
1 head cauliflower, cored and cut into florets
2 yukon gold potatoes, peeled and diced into about one-inch chunks
1 large red bell pepper, chopped
1 large onion, chopped
3 garlic cloves, chopped
salt & freshly ground black pepper
2 -3 cups vegetable stock, plus
1 cup vegetable stock, divided (or chicken stock if non-vegetarian desired)
2 tablespoons mild curry paste, more if desired
¹⁄₂ cup mango chutney
1 (15 ounce) can chickpeas
28 ounces fire-roasted tomatoes
1 (10 ounce) bag spinach, thinly sliced
1 (8 ounce) bag pita chips

directions

Place about 3 tablespoons vegetable oil in a large pot over medium-high heat.
Add the eggplant and cook for about 2 minutes, stirring.
Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 minutes. Bring heat back up to medium-high and toss in the red bell pepper, onion, garlic, salt and pepper, (add a little more oil should the mixture seems dry).
Keep cooking for 5 more minutes, stirring occasionally.
Pour in stock and bring to a simmer.
In the meantime, add the curry paste and the mango chutney along with 1 cup of the stock in a food processor or blender and puree until smooth.
Pour the curry mixture into the pot along with the chickpeas and tomatoes.
Add salt and pepper to taste.
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 spinach in at the end.
Serve generous amounts in bowls and top with pita chips.
Garnish plain yogurt if desired.
Enjoy! ;).

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Reviews

We all really enjoyed this. I had all the ingredients on hand bar fire roasted tomatoes and I had no idea what they were so left them out. My spinach was straight from the garden. I put all the vegies into the food processor to get tiny diced pieces and that saved a lot of time. It also meant that the eggplant could not be identified by fussy eaters !! This recipe makes a generous amount of soup and I will freeze the leftovers for another winter night. Made for ZWT8

katew
I actually tagged this in a game to make for my other half, more than for myself! It surprised me, in that it tasted quite good [an interesting combination of flavors, I think], & I've even promised myself that I'd make it again!

Sydney Mike