Curried Vegetable Soup

Curried Vegetable Soup







By Jean Sumner


1 medium onion, chopped
3 cloves garlic, crushed
2 medium carrots
¼- ½ head of cauliflower
¼ of a head of broccoli
A handful of green beans
6-10 stalks of asparagus
1 ½ tsp. curry powder
¾ tsp turmeric powder
1-2 bay leaves
4 cups vegetable broth
(Actually you can use any vegetables you have in the house, be creative and experiment!)


Saute onions and garlic, then stir in the curry powder and turmeric.  Add the vegetables and bay leaf, cover and cook for 5 minutes.  Stir in the vegetable broth, cover and simmer until vegetables are tender.


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