Curry Vegetable Soup with Bay Leaves
Bay Leaves help the digestive system especially when used in teas. These leaves can be found in the spice aisle in the form of whole leaves or in a powder. Sometimes, when I make curry vegetables soup, I like to add bay leaves. Simply add one or three bay leaves while cooking your vegetables soup. Then remove the bay leaves after the vegetables are soft to eat.
This vegetables soup also has honeynut squash. It has B vitamins, Zinc, and phosphorus. Honeynut squash has fiber. As well as potassium, iron, and magnesium. Here is the recipe for making this vegetables soup with bay leaves.
Spices and Ingredients:
Onion Powder
Garlic Powder
Curry Powder
Ginger Powder
One or Two Chicken Bouillon
One or Three Bay Leaves
Honeynut Squash
2 Yellow Squash
2 Yucca Roots
7 Carrots
One Cabbage
One Bell Pepper
Cilantro
One Lemon
Recipe:
Begin adding water to one big pot. Add chicken bouillon, onion powder, ginger powder, garlic powder, curry powder. Next, add sliced carrots, sliced bell peppers, and cilantro leaves. After that add slices of honeynut squash and cabbage leaves. Add slices of yellow squash.
In another pot, add water and slices of yucca root. Continue adding water to the big pot. After that add the bay leaves to the big pot. Next, continue cooking the vegetables. Last remove the bay leaves.
The bay leaves does not get soft but gives a nice flavor to the vegetables soup. Once the vegetables are soft, add the yucca roots to the soup. Serve the vegetables soup with lemon slices. You can add salt which is optional. Nonetheless, the ginger adds a little spicy flavor to the entire soup.
This vegetables soup serves two people. Refrigerate the leftover soup for the next day. Honeynut squash is a sweet vegetable and is smaller than butternut squash. Honeynut squash cooks quicker than butternut squash. Here are resources about honeynut squash.
Say Hello to Honeynut Squash-The Cutest Winter Squash Ever:
Honeynut Squash Guide:
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