Vegetables are an essential part of a good veggie meal.
But what if you have some extra vegetables to use up?
You can cook up a nice and simple vegetable soup for less than 10 bucks at a grocery store.
This soup recipe comes from the Japanese restaurant Sushi King.
The recipe calls for a little curry powder and ginger and garlic, and is made with a simple blend of vegetables.
A few ingredients make this dish easy to make.
I used a lot of vegetables, including broccoli, broccoli florets, cabbage, cauliflower, green beans, carrots, peas, peas and tomatoes.
You will need: 1-2 medium sweet potatoes (about 2 pounds)1 head broccoli1 cup diced onion1 cup broccoli floret1 cup green bell pepper1 cup celery (about 1 cup)1-2 carrots1/2 cup chopped carrots1 cup chopped celery1/4 cup diced tomatoes (about 3-4 cups)1 teaspoon curry powder2 cups water2 cups rice or broth3 cups chicken stockThe ingredients for this soup are: 1/2 head broccoli (about 5 pounds) 1 cup diced onions1 cup cauliflower (about 6 ounces)1 cup sweet potato (about 8 ounces)2 cups chopped broccoli flores, cukes, and other vegetables (about 4-5 cups) 1/4 teaspoon curry Powder2 cups of water2 tablespoons chicken stock (or broth)For the vegetables: 1 cup broccoli, cauliflowers, sweet potatoes, carrots (about 10 ounces), green bell peppers, celery, carrots and potatoes.
For the spices: 1 tablespoon ginger, garlic, salt and pepper, and cumin.
I found that adding curry powder was the easiest way to add spice.
I used the ginger, cloves, salt, and pepper and cayenne pepper from the store, and added the rest of the spices in a small bowl.
For the gravy: 2 cups of rice or stock1/3 cup vegetable broth (or water)3 tablespoons butter or vegetable oil, plus more for the pan (or vegetable oil)1 tablespoon dried thyme, 2 cloves, 1/3 teaspoon red pepper flakes, 1 teaspoon dried basil, 1 tablespoon dried oregano, and 1 teaspoon garlic powder1/8 teaspoon sea salt, to tasteFor the rice: 3 cups rice, or rice and broth1/5 cup water1/6 cup chicken stock, or chicken stock and water (or chicken stock in a slow cooker)1/10 cup butter or oil2 tablespoons dried thymes, 2 garlic cloves, sea salt and freshly ground black pepper.
For the chicken: 1 head of chicken, cooked in a crockpot on low for 8 hours or low for 4 hours.
You can also add it to a crook, or on the stovetop, in a little water to thicken it up.