Recipe : Thai Vegetable Soup

Ingredients:

• 1 tbsp ground curry
• 1 tsp ground ginger
• ½ tsp ground cumin
• 3 cans (14.5oz) of your favorite broth (I used 2 cans of chicken and 1 of beef – veggie would work too!)
• 1 14oz can lite coconut milk (available in the store)
• 2 and ½ cups fresh broccoli florets (220 g)
• 1 large zucchini chopped (300g)
• 1 large red pepper chopped (160 g)
• 4 cups baby spinach leaves (85 g)
• Non-Stick Cooking Spray

Onion and garlic in a large pot with nonstick cooking spray over medium heat sprayed.

I let the onions and stir during the preparation of the wort. Crush the coriander seeds with a large knife.

This may sound funny, but she sat on a cutting board and cut them for a few minutes, as you would garlic. This release their flavor.

Make sure that the Council can fly. Then add the ginger and cumin curry onions. Mix onion with grass. Broth and coconut milk. Reduce heat to medium high and bring to a boil.

To bring the broth to a boil.

Prepare the vegetables. I loved the pieces big enough so you will not be long. Once the broth boils, add the vegetables except the spinach, and the fire on medium. Cook for about 5 minutes, until vegetables begin to tender. Once the vegetables are almost cooked, spinach. We cook almost immediately. Just mix and wait about a minute.

Lower the cooking and serving! Of course, I freeze individual portions for lunch. You do not want to keep the soup on the stove to have for a long time, you begin to cook the vegetables. Now ... just look at the nutritional information, you really can not beat it! And it's so good!

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