Happy New Year and B&B’s Curry-ginger Vegetable Soup

It’s still January, so I think that means that it’s still ok for me to wish you a Happy New Year. Hope you all enjoyed the holidays and have found your way back to your routines.

I have made this recipe a few times over the last few months and J and I have really enjoyed it! It’s the perfect soup for cold January weather – and is also super healthy, so great for keeping new year’s resolutions! It came together one night before we were travelling when I was trying to figure out how to use to broccoli and bok choy that were left in my fridge. I found this soup recipe, and changed it to add some spices, some lentils and some other veggies. The result was awesome! I’ve been meaning to share it with you for a while. Here is the recipe:

*Also, you’re going to have to forgive my laziness with picture taking lately. I do intend to get back to my SLR soon!

B&B’s Curry-Ginger Vegetable Soup

INGREDIENTS

-2 tablespoons grape seed oil

-1 onion chopped

-½ lb of broccoli

-½ lb bok choy

-4 large garlic cloves (1 to be used at the end)

-Juice of 1 lemon

-1/2 cup lentils

-1/2 cup carrots

-4 cups broth

-1 tsp curry powder

-1 tsp ginger powder

-1 tsp cumin

-turmeric to taste

INSTRUCTIONS

1. Sauté onion and three cloves of chopped garlic in grape seed oil for about ten minutes.
2. Add the broccoli, bok choy, lentils and carrots and sauté for another 5 minutes.
3. Add broth and curry, ginger, cumin and turmeric.
4. Bring to a boil and simmer for about 30 minutes or until the broccoli and bok choy are tender.
5. Salt and pepper to taste.
6. Just before it is finished add one chopped clove of garlic.
7. Puree and then add lemon juice.

Enjoy!