So here’s what I improvised a couple of days ago. The picture might not be too pretty, but this soup was just the right thing on another much-too-grey autumn day. I was using whatever I found in my kitchen cupboards, so this time it contains (besides veggie broth): A handful of yellow lentils (about 1 cup), a generous handful of soy balls (akin to soy curls; I got them from my favourite Indian supermarket) – you will need to soak both of these ingredients while you hunt around for the rest. I had some cubed pumpkin in the freezer compartment of my fridge, so I added that along with various spices. There wasn’t enough of my favourite Indian spice mix left, so I used some red curry paste, turmeric, cumin, and garlic gomasio (thanks, Gabrielle!). Then I just let everything simmer until the lentils and pumpkin had turned soft, adding some coconut milk on the way.
If you like this recipe, feel free to modify or enhance it with whatever suits you best. Add onions (grated ones will help make it thicker), potatoes, or different kinds of vegetables.
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