Winter Vegetable Curry Soup

Winter Vegetable Curry Soup

This is a very savory soup that can be changed from thin to thick by the amount of rice added to the when you serve it up.

You can substitute butternut squash, regular turnip or other root vegetable of your choice for the rutabaga but the rutabaga really adds a great deal of flavor.  The apple really adds great flavor.

Ingredients

I double this recipe and it made a Big Pot! Enough for at least 8 people. 

• 1/3 C. flour (I use rice flour; you can use whatever thickener you like even cornmeal)
• 1 Tbs. curry powder
• 1/4 tsp. nutmeg
• 1/2 stick butter (4 Tbs.) ( I used Olive oil)
  
• 1/2 C. small diced yellow turnip (I used rutabaga)
• 1 lg. carrot, diced
• 1 stalk celery, sliced
• 1 Granny Smith apple, peeled and diced
• 1 green bell pepper, diced (I used orange and also red depending what I had on hand)
• 1 yellow onion, chopped (I used red)
• 2 cloves garlic, pressed
• 1 C. canned diced tomatoes
• 3 cans low sodium chicken or veggie broth ( I used 2 of the boxes because I doubled this recipe)
  
• 1 C. diced cooked chicken or turkey
• l Tbs. plus of fresh parsley, chopped

Directions

Melt butter ( I used Olive oil)  in soup pot. Add vegetables and apple. Slowly cook for 15 minutes.

Mix together flour of choice, 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. I added the chicken about 30 min. before it was done.

While soup is simmering, cook 1 C. rice according to directions on package.

Serve rice separately to allow each person to add the desired amount to his soup bowl.

I added a little salt to taste because I used lowfat low sodium broth. It was soooooo delicious!