Betty Goes Vegan: Curry and Wild Rice Soup

Last week I told you about my dalliance with VEGAN cooking via the Betty Goes Vegan cookbook. {Check out the full review HERE. Trust me, it’s worth it.}  Again: I’m NOT vegan. The Limoncello Bundt Cake baked like a science experiment—and yes, by some miracle of food processing chemistry, I can bake a cake with powdered egg replacer. Who knew?

The next day I was sick and craving soup. While perusing the 500+ recipes I spied Curry and Wild Rice Soup. This authors proclaimed the recipe was “one of those soups people expect in a vegan cookbook.” It called to me. I had all of the ingredients on hand after a weekend trip to the farmers market.The recipe contained for no faux meat (scary), but was loaded with fresh veggies and antioxidants (woo-hoo!). And garam masala turns me on—the scent alone can make my heart flutter.

As advertised, the finished product was easy to make and pretty awesome. Not particularly hot or spicy (but that’s just my taste—some people definitely would have zinging tongues). And it was even better the next day for lunch.

See that gorgeous pot pictured above? This recipe marked the debut of my *new* vintage Cousances Dutch oven, graciously passed down from my grandmother. I’m in love with it. Each time I use it, I imagine the dishes my grandmother prepared in it as she traveled through Europe years ago.

from Betty Goes Vegan: Over 500 Classic Recipes for the Modern Family

Makes 4 to 6 bowls (made 3 to 4 lunch sized bowls for me)

1 tablespoon olive oil
1 tablespoon all-purpose flour
4 cups Better Than Boullion vegetable broth, made per package instructions
3 1/2 teaspoons of garam masala curry powder
1/2 cup coconut milk
1/2 cup frozen peas
2 cups cooked wild rice
1 cup raw broccoli florets
1 red bell pepper, sliced
1 teaspoon crushed black peppercorns
5 large fresh basil leaves, chopped
1 teaspoon lemon zest
2 teaspoons lemon juice

In a large stewpot or Dutch oven, heat the olive oil over medium heat until warm. Use a whisk to blend in the flour. Once the flour and oil have made a paste, add the broth and continue to whisk your soup until the flour has blended in. Add the curry powder and coconut milk and continue to whisk until the curry powder has blended into the soup.

Toss in the peas, wild rice, broccoli, and bell pepper and simmer until the vegetables are tender. With a large wooden spoon, mix in the black pepper, basil leaves, lemon zest, and lemon juice.

Serve warm and often.

Full Book Review HERE


Betty Goes Vegan: Over 500 Classic Recipes  for the Modern Family
Annie & Dan Shannon
Grand Central Life & Style
$26.99 (hardcover), $10.67 (Kindle) 480 pages

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