Curry Bean Vegetable Cream Soup

Ingredients

Estimated total cost: €7.09 · €1.18/serving

• 1 tablespoon extra virgin olive oilEst. price €0.08–€0.20
• Salt and freshly ground pepper, to season (taste and adjust seasoning before serving)Est. price €0.01–€0.03
• 1 medium onion, cut into quarters and thinly sliced (soak in cold water for extra crispness)Est. price €0.25–€0.60
• 2 medium zucchini, shredded (pat dry with paper towels to remove excess water)Est. price €1.20–€2.50
• 3 to 4 cups of rice milk, or as neededEst. price €1.80–€3.20
• 2 medium carrots, peeled and shredded (squeeze out excess moisture before using)Est. price €0.30–€0.70
• One 16-ounce can of great northern or cannellini beans, drained and rinsedEst. price €0.90–€1.60
• 2 teaspoons high-quality curry powderEst. price €0.10–€0.25
• One 12.3-ounce package of firm silken tofuEst. price €2.00–€3.50
• 1/4 cup finely chopped fresh parsleyEst. price €0.20–€0.45

Steps

1. 1

   Begin by heating oil in a medium skillet. Once the oil is hot, add the onion and cook it over medium-low heat until it turns golden brown in color.

2. 2

   Place the carrots in a skillet with a small quantity of water to maintain moisture at the bottom. Cover the skillet and cook over medium heat for 3 minutes. Introduce the zucchini into the skillet and keep cooking while covered until both the carrots and zucchini reach a tender texture without being overly cooked, approximately 3 more minutes. Remove the cover from the skillet and set aside until ready to use later.

3. 3

   In a food processor, blend together tofu, half of the beans, parsley, and 1 cup of rice milk until a smooth puree is achieved.

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• Cultural note

  Curry Bean Vegetable Cream Soup is a fusion of flavors from different culinary traditions. Curry powder adds a warm and aromatic spice blend, while the use of tofu reflects a plant-based twist on traditional creamy soups. This dish combines influences from Asian, Mediterranean, and vegan cuisine.

• Seasonal note

  This Curry Bean Vegetable Cream Soup is best made in the fall and winter when zucchinis, carrots, and parsley are in season. These fresh ingredients will enhance the flavor and nutritional value of the dish.

• Health note

  This soup is a nutritious option, providing a good balance of protein, carbohydrates, and healthy fats. It is rich in fiber, vitamins A, C, and K, which support immune function, vision, and bone health. The great northern beans and tofu offer a plant-based source of protein, making it a satisfying and heart-healthy…