Keeping to the chosen theme, here's a soup we had last evening from the freezer. We enjoy this soup as a start to a meal or, with homemade bread or a salad, as a light meal in itself.
CURRIED BEAN, TOMATO AND MUSHROOM SOUP
1 cup of a mix of beans (kidney, garbanzos, turtle), cooked and drained
1 small carrot, grated
1 small onion, finely chopped
1/4 lb (125 g) small mushrooms, sliced
1 can tomatoes, crushed
2 cups vegetable stock
1 tsp (or to taste) commercial curry powder (or better still use your own homemade mix)
2 or 3 Tbsp chopped parsley or herbs of choice
Combine all ingredients in a large pan and cook until done, around 40
minutes, add more water and reheat if soup has become too thick, adjust
seasonings (salt and pepper), and stir in herbs. Soup freezes well.
Vegan Mushroom Stew, one pot, 30 minutes
1 day ago