Jo's StoryHubby and I love East Indian Food. This is not overly spicy and really hits the spot. It is great with a piece of Naan or crusty bread.
celery, chopped medium
sweet onion, chopped medium
leek, chopped, medium
yukon gold potatoes, chopped medium
carrot, chopped, medium
portabella mushroom, chopped medium
yam, chopped medium
chicken broth, low salt
1-10 oz. pkg
tasty bite jaipur vegetables (in the foil pouch)
1-14 oz. can(s)
1/2-28 oz. can(s)
fire roasted pureed tomatoes
frozen sweet corn
1Heat the coconut oil in a large soup pot.
2Add the celery, onion, leek, carrot, potatoes, garlic, mushroom and yams.
3Add the chicken broth. Simmer for about 20 minutes or until the veggies are fork tender. Add the Jaipur Vegetables. Stir.
4Add the corn and the peas. Give this a good stir.
5Add the tomato puree and coconut milk and bring to a boil then turn down and simmer for 5 minutes.
6Let sit for a while, then serve warm with your favourite bread.