Kale Vegetable Curry Soup
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

3-4 lbs. Kale
2 lbs. Onions
1-1/2 lbs. Sweet Potatoes
1 lb. Carrots
1 lb. Corn, frozen
1 lb. Peas, frozen
2 - 6-oz. cans Tomato Paste
4 cups Chick Peas, pre-cooked or canned
1 cup Raisins
1 tbsp. Cumin, ground
1 tbsp. Paprika
1 tbsp. Turmeric
1/2 tbsp. Cinnamon, ground
Cayenne Pepper or Hot Sauce, to taste
2 cups Brown Basmati Rice cooked in 4 cups Water

(To enlarge the photo of the Kale Vegetable Curry Soup, click on the photo or link)

Preparation

Kale vegetable curry soup is a sweet and spicy tasting vegan recipe that is great when you don't want to cook every day. It will make 10-12 servings as a main meal, or twice as many servings as an appetizer. We make the kale vegetable curry soup in a large soup pot on the stovetop, but if you want to make a smaller amount, cut the recipe in half. And, most importantly, the leftovers have all the flavor of the originally prepared soup.

We begin by placing both the large soup pot and the rice pot on the stovetop. Put the water in the rice pot, and turn the heat on to bring it to a boil. Place about 2 quarts of water in the soup pot, and turn the heat on to high simmer.

Add the frozen corn and peas to the soup pot and mix well to separate any pieces that stick together.

When the water in the rice pot begins to boil, add the rice, cover, lower the heat to simmer, and cook until all the water is absorbed into the rice. When fully cooked, turn off the heat.

Add the tomato paste and seasonings to the soup pot and mix well.

Wash and clean the kale, peel the carrots, sweet potatoes, and onions, and shred everything but the sweet potatoes in a food processor (we use the small size shred). Add each batch of shredded veggies to the soup pot and mix well. All the veggies should be just covered with the liquid, and only add a little water if necessary.

Cut the sweet potatoes into small sized cubes and add to the soup pot and mix well.

When the veggies are cooked to the texture you desire, add the chick peas, raisins, and rice, mix well, and simmer for a few more minutes with constant mixing to blend the flavors, and then turn off the heat and let stand for about 10-15 minutes.

Serve and enjoy.

Leftovers can be stored in the covered pot or smaller sized covered containers in the refrigerator for several days.

Ingredients Information

Carrots

Chick Peas or Garbanzos, Canned

Cinnamon, ground

Corn, Frozen

Cumin, ground

Kale

Onions, Yellow

Paprika

Peas, Green Frozen

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Potatoes, Sweet

Raisins, Thompson Seedless

Rice, Brown Basmati

Tomato Paste

Turmeric, ground

Utensils and Equipment Information

Food Processor

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Pot, Large Stainless Steel

Spoon, Large Mixing

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!