*See Kitchen Notes for substitutions and more information about recipe and ingredients.
Ingredient Amounts – The amount of ingredients can vary depending on what you have on hand. Just adjust the amounts to what you have available. However, be careful of adding too much of any one ingredient as I talk about next.
Vegetables – For this particular recipe, the theme is "green", so any green vegetable (or white), can go into the soup. You could do the same soup with "yellow" or "red" vegetable for a completely different flavor. Here are some ideas for a "green" soup:
The only thing you need to be careful of is adding TOO much of any one thing. You want all of the flavor to blend together and provide a mixed vegetable flavor that, with the curry and the avocado, is delicious! By using too much of any one vegetable, or using a vegetable such as collard greens, you might overpower all of the other flavors in the soup.
Curry powder – Bet you thought this soup had green chile in it, didn’t you? I thought about it, but I changed my mind when I saw a cute little jar of Sweet & Spicy Curry Powder that I got from an Asian spice shop. I had already tasted the soup, so I knew that the curry powder would be perfect with it – and it was! Thus is the trick to seasoning a soup like this. Taste it first, then decide what herbs or spices would complement it.
Liquid – You can use all stock or broth or even water. However, I like using half and half - half stock and half water. You may need to add a bit more liquid once you start to puree in order to acquire the consistency you like.
Avocado – A nice ripe avocado is a great substitute for dairy. It provides a very creamy and pleasant texture, as well as adding to the overall flavor of the soup. You may choose to only puree’ half of the avocado, then use the other half for garnish.
Recipe author: MJ of MJ's Kitchen