CURRIED BREAKFAST SOUP
I am calling this breakfast soup due to the fact that I cook it overnight in my slow cooker and cannot resist to eat it in the morning: the kitchen smells of delicious spices and what is better than getting a big glass of soup that is already made for you by the slow cooker.... Who says one has to eat toast and jam or cereal for breakfast? I do not like anything sweet in the morning anyway and love a bowl of soup for breakfast. You can eat it as is or blend it with a stick blender. Depending on the vegetables you use, some with harder stems may need blending. Just taste the soup and if you used chinese broccoli for example, like I did in the above photo, I would blend it. In the previous version, below, I used bok choy amongst other veggies and I ate the soup as it was, without blending.
It is also a great soup to use up all your left over veggies before going shopping for fresh produce.
The ingredient that gives the soup the "wow" factor is the spice ball
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I started making double portions when I measured all the herbs and spices and rolled the second portion into a ball to freeze it. This means next time you have too many left over veggies, parboil some potatoes, grab your spice ball and kaffir lime leaves from the freezer and simply add water and veggies to your slow cooker...It takes only a few minutes and 8 hours later your soup is ready.
Vegetable Options
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I use potatoes most of the time and find they always require parboiling before hand
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cut the washed and peeled potatoes into small cubes and cook them in boiling water for about 4-5 minutes, depending on the variety and size. They should NOT be soft, just starting to soften
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all other veggies I simply cut into bite size pieces or slice them with a guillotine or knife
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in this recipe I used chopped chinese broccoli, sliced white cabbage, sliced carrot, cubed potatoes parboiled, sliced brussel sprouts, and red capsicum in short strips
Spice Mix
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1 TB (tablespoon) gutsandglory chili jam, click here for the recipe
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1/2 TB indian curry powder
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1 tea (teaspoon) pink sea salt
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1 tea freshly grated ginger
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1 Tb fresh and very finely shredded lemon grass, click here to see how the lemongrass needs to be treated
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click here if you do not have a kitchen hammer, this version works too
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ground coriander
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ground cardamon??
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yeastflakes
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2 kaffir lime leaves
Procedure
for approximately 5 may be 6 servings
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add all raw veggies and parboiled potatoes
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add the spice mix
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2 kaffir lime leaves, which will be removed before eating
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3-4 cups of water, veggies need to be covered
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stir and mix spices through well
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turn slow cooker on low, just before bedtime
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wake up to delicious soup
Blended Option
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Use a wide mouthed jar and blend the soup with stick blender
