Course Brunch, First Course to Meal, Lunch, Main Dish, Soups & Stews
Servings 8People
Ingredients
1mediumSweet PotatoChopped into med size pieces
1smallOrganic cabbageI belong to a CSA farm & the Cabbage was small, delicate with longer leaves that regular cabbage, Caraflex F1 is type.
10ozOrganic CarrotsDiced or used already shredded carrots
1cup onionsChopped
15ozcanGreen Lentils1.5 cups. You can use two cans that will add thickness to soup
15ozcanChopped TomatoesSeasoned with basil & garlic -low sodium
2cupsLeafy Green Kalechopped, throw in later in the cooking process so doesn't over cook.
9cupsOrganic Vegetable BrothI use a low sodium organic brand
2-3tbspsCurry powderAdd more or less to taste
3-4clovesgarlicMinced, to taste
Salt & PepperTo taste
Notes
Melissa's Modifications... This soup can be a basis for additional ingredients if you would like to make it more hearty I would add roased curried Tofu or Seitan or smoked Tempeh.For those of you that do notfollow a vegan or vegetarian diet, some ideas might be adding cooked corned beef for an Irish flare, or seasoned curried chicken.Nutritional Value: 1 serving of soup ~2cups: 208 Calories; 0 Fat; 4g Fiber; 17g Carbs; 179mg Sodium; 3g Protein.