How to make it

  • In a large pot, over medium heat, stir in the butter or oil, add curry powder, paprika, garlic and onion. Saute for 2 minutes stirring till onion is transparent
  • Add potatoes and stir to coat, cook 1 minute
  • Add 2 cups water or more, just till potatoes are covered. Cook 5 minutes
  • Add carrots, diced tomatoes, green beans and cook till potatoes are done. About 10 miunutes or so.
  • Add water if soup seems too thick.
  • Last of all add the diced tofu and mushrooms and cook 5 minutes longer.
  • Season with Braggs, serve with crusty french bread with butter

Reviews & Comments 4

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    " It was excellent "
    weresheepie ate it and said...
    Easy, vegan, versatile, and super yummy! Loved it! :)
    I ended up using about 1 and a half cup of frozen veggies (we were out of fresh ones), and I only made half, but it was the perfect soup for a rainy autumn day - warm and filling, but not too heavy. I also loved the fact that it took so little time to prepare. I'll definitely make it again!
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  • ttaaccoo 10 years ago
    this sounds really good! thanks for the post! 55555 (forks no i mean spoons)
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    " It was excellent "
    trigger ate it and said...
    I use Brags In my soup too.
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  • eyecook 12 years ago
    Any health food store worth it's salt would have Braggs Liquid Aminos, but you can substitute Tamari or Shoyu for the Braggs
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  • catbot79 12 years ago
    Nom nom nom... I am looking forward to making and eating this. This appears to be a happy intersection of two of my favorite things: curry and soup! Thank you for posting this! p.s. What's a good place to look for liquid aminos? Would a grocery store be likely to have it, or are they difficult enough to find that I should just proceed directly to yon co-op or giant health food market??
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