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The ingredients needed to make Vegetable Curry Soup (Vegan Friendly):
- Take 1/2-1 cabbage (depends on preference)
- Get 2 handfuls Kale (put in at end)
- Provide 1 cup rice (any rice you prefer, i enjoy wild rice)
- Prepare 2 cans black beans
- You need 1 can great northern beans
- Take 1 cup carrots
- Take 3 medium sized potatoes
- Prepare 1 package mushrooms
- You need 1 can coconut cream (full fat)
- Prepare 2-3 garlic cloves
- You need 1 tsp turmeric
- Prepare 4 tbsp curry powder
- Prepare 1 tsp cumin
- You need to taste Salt and Pepper
- Use 4 Cups Broth (2 cups if you like it more chunky than broth)
- You need 4 cups water/more broth (i do 2 cups water 2 cups veggie broth) ((again, 2 cups if you want less broth)
Steps to make Vegetable Curry Soup (Vegan Friendly):
- Chop garlic and throw in a soup pot with oil in the bottom, have cabbage carrots, mushrooms and potatoes ready and chopped to throw in once the garlic is ready! Let those cook until either done or close to it.
- Start the rice in a different pan, i usually add the rice into the soup later on right before it’s done
- Once the veggies are nice and ready throw in the spices (the overload of curry is to really make the taste pop!) Let that cook for about 30 seconds or so, stirring the whole time.
- Throw in the coconut cream, broth and water, let it sit and cook for a little bit.
- When the rice is almost done, throw it in and let it cook long enough for the rice to finish cooking.
- Once it looks done and smells delicious throw in the Kale! I pick out the stalk of the kale because that part isn’t appetizing for me, but you can do whatever.
- Enjoy and serve!
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful germs from spreading and growing. It is possible to take some actions to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods like meat, poultry and vegetables After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet palms spread bacteria more readily. Maintain worktops clean
Before you begin preparing food, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them thoroughly.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like fish, poultry and veggies may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. This is because these kinds of food will not be cooked before you eat them, so any germs that get on the food will not be killed.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed thoroughly
Buy raw meat or fish and store on the bottom shelf of this fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to make sure everything you are likely to use was saved correctly (according to any storage instructions) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that state just how long you can keep the food and if it needs to go from the refrigerator.
This kind of food often has particular packaging to keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. By way of example, you might see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even if the food looks and smells nice, since it may contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. When this date runs out, it doesn’t mean that the food will be detrimental, but its flavour, texture or colour may start to deteriorate.
An exception to that can be eggs, that have a best before date of no longer than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and could make you sick.
If your plan is on using an egg after its best before date, make certain that you only use it in dishes at which it will be completely cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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