Curried Tomato Soup with Rice

[Guest guest]

Curried Tomato Soup with Rice

Source: McDougall Newsletter

 

Heather and Mary attended an enlightening vegetarian cooking class given by

John Ash recently. All of the recipes were easily adapted to the McDougall

style of cooking. This was one of our favorites. It is delicious, easy to

make, and was a big hit during the class.

 

Preparation Time: 15 minutes

Cooking Time: 20 minutes for soup

40 minutes for rice

Servings: 4

 

2 cups chopped white onions

1 tablespoon minced fresh garlic

1 tablespoon minced fresh ginger

4 ½ cups vegetable broth

1 tablespoon curry powder

1 32 ounce can diced tomatoes

1 cup dry white wine (substitute white grape juice)

1 teaspoon fennel seed

1.4 teaspoon crushed red chili flakes

freshly ground pepper

salt

2 cups warm, cooked, brown Jasmine or Basmati rice

 

Start cooking the rice before you begin on the soup.

Place the onions and garlic in a large pot with about ½ cup of the vegetable

broth. Cook stirring frequently until onions begin to soften. Add the

ginger and cook and stir for another 2 minutes. Stir in the curry powder

until well mixed into the onions. Add the remaining broth, the tomatoes,

wine, fennel seed, and chili flakes. Bring to a boil, reduce heat and

simmer for 10 minutes. Season with freshly ground pepper and salt.

Ladle soup into bowls and spoon the warm rice into the middle of each bowl.