Curried Broccoli and Sweet Potato Soup
(From The Diabetes Choice Cookbook for Canadians, 2002, Pg 48)
I sure enjoy making and eating a good soup. This one is quick to make; high in fiber; and a good source of Vitamin A and C.
Ingredients
2 tsp vegetable oil
1 ½ minced garlic
1 ½ cups chopped onions
1 tsp curry powder (or more if you like)
4 cups chicken stock (add more stock if too thick)
4 cups broccoli florets
3 cups peeled diced sweet potatoes
2 TBSP honey
(I use gluten free ingredients)
Directions
- In a large saucepan heat oil over medium heat.
- Add garlic, onions and curry.
- Cook for 4 min or until onions are softened.
- Add vegetable stock, broccoli and sweet potatoes. Bring to a boil.
- Cover and reduce heat to low and simmer for 30 min or until vegetable are tender.
- Transfer soup to food processor or blender. Purée. Add honey and serve.
I sometimes add soft tofu just before pureeing – for extra protein. Once served, I add a little ground flax seed to my bowl.(Flax seed is high in fibre; healthy fats and antioxidants).
Brown the onion, garlic and curry.
Add Stock, Sweet Potatos and Broccoli
Freezes well.