Curried Wild Rice Squash And Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The rich, sweet flavour canned tomatoes enhance the taste of the vegetables and lots of garlic in this warming dish! An added nutrient boost from nutty wild rice and some zip from curry powder will have your tastebuds singing praises! Read more ! Ingredients:
1 shallot, diced |
2 cups chopped cauliflower |
4 medium yellow summer squash, diced |
2 garlic bulbs (yes, 2 whole ones!) minced |
1 tbsp yellow curry powder |
1/2 tsp cumin |
1/2 tsp cinnamon |
1 tsp fresh-grated ginger |
2 cups vegetable stock |
3 cups water |
1 (29-oz) can whole tomatoes, chopped |
1 cup cooked wild rice |
Directions:
1. In a large pot, saute the shallot, cauliflower and squash in a small amount of non-stick spray for 3-4 minutes.
2. Stir in garlic, curry powder, cumin, cinnamon and ginger and cook 1 minute, stirring to coat everything with spices.
3. Add the stock and water, stirring well to dislodge the cooked bits from the pan.
4. Add tomatoes, reduce heat and simmer for 30 minutes or until the vegetables are tender.
5. Stir in the wild rice and serve.
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