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Curried Vegetable and Rice Soup

Curried Vegetable and Rice Soup
 

Last night I felt like soup but I was in a hurry. I had some leftover curried squash and some curried cabbage and peas (both based loosely on recipes in Sumana Ray's Indian Vegetarian Cooking), so I made this quick soup. It's just some instant dashi broth with soy sauce poured over a mixture of rice and the cabbage curry, with a little pile of the squash in the center.

It was a wonderful soup: spicy, flavorful, colorful, interesting...and it illustrated something to me about a lot of my cooking: I often come up with new dishes by combining ones that were made to stand on their own. I think of it as easy cooking: the time it took me to make my soup tonight was the time it took to boil the water. But as you'll see if you look at the recipe, to set out to make this soup from its raw ingredients is a rather involved process, once you separately prepare the rice and the two curries.

Curried Vegetable and Rice Soup

[Quantities are per serving.]

3/4 C cooked short-grain rice
3 C water
3/4 tsp instant dashi powder
1 T soy sauce
1/2 C curried cabbage with peas (see below)
1/3 C curried squash (see below)
flatleaf parsley, chopped

Boil the water. Add the dashi powder and soy sauce and give a stir. Mix the rice and curried cabbage and place in serving bowl. Pour boiling broth over the rice and cabbage (you may not need all the broth, depending on the size of your bowl). Mound the curried squash in the middle. Garnish with parsley. Serve immediately.

Curried Buttercup Squash

1 small buttercup squash, peeled, seeded, cut in large dice
1/2 tsp kalonji (whole black onion seeds)
1/8 tsp cayenne powder
1 bay leaf
1 onion, sliced thin
1/2 tsp turmeric
1/2 C water
1 tsp salt
canola or other oil

Sauté the onions and bay leaf in a small amount of oil over medium high heat, stirring, until onions are golden. Add the other ingredients and stir over medium high heat for a few minutes. Add the water, cover, lower heat and cook another 8 - 10 minutes, until squash is tender. Correct seasoning.

Curried Cabbage and Peas

1/2 small green cabbage, cored, shredded
1 tsp cumin seeds
1 tsp turmeric
1 bay leaf
1/2 tsp cayenne pepper
2 tsp ground cumin
1 tsp ground coriander
1 tomato, chopped
1 tsp salt
1 cup frozen peas
1/2 C water
canola or other oil

Sauté cabbage, cumin seeds and bay leaf for several minutes in a small amount of oil for several minutes, lifting and stirring with tongs, until the cabbage is all coated with oil. Add and mix with the cabbage the turmeric, cayenne, ground cumin, coriander, tomato and salt. Cover, cook 15 minutes on low heat. Add the water and cook, covered, 15 minutes more. Do not let the liquid completely evaporate. Off heat, correct seasoning and add the peas, stirring them in well. Let stand, covered, for 5 minutes before serving. 

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Comments

Stephen,

So who's channeling whom? I got an urge for soup last night for the same reason you did.

Nice! I have a recipe for a curried squash soup as well. In looking at it though, it's more of a brothy chutney, that uses apples to add a sweet/sour profile. I like your resipe, I can actually "taste" it.

Congrats to E on her accomplishment! Your soup sounds good. I like the "curried" part of the ingredients.

Paz

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