Ingredients for Simple, Healthy and Additive-Free Vegetable Soup Curry
- 1 large Potatoes
- 1 large Carrot
- 1 large Onion
- 10 cm Daikon radish
- 200 ml Tomato sauce
- 1 Dashi stock sachet
- 1000 ml Water
- Flavoring ingredients:
- 1 tbsp Soy sauce
- 2 tbsp Sugar
- 1 tsp Salt
- 2 to 4 tablespoons Curry powder
- 1 to 2 tablespoons Olive oil
Cooking Instructions for making Simple, Healthy and Additive-Free Vegetable Soup Curry
Prepare the ingredients. Use vegetables of your choice. I used the vegetables listed above.
This is my tomato sauce recipe “Tomato Sauce : Simply Simmer for a Rich, All-Purpose Sauce.”.
Cut the vegetables into even sizes.
I use a pressure cooker for this. Put the vegetables and a bay leaf, if you have one, in a pressure cooker. Use a normal pot if you don’t have a pressure cooker.
Add the dashi stock sachet or you can make dashi stock beforehand and add to the pot. A bay leaf is optional, but I prefer using it.
Pour 1000 ml of water in the pressure cooker. I like my pressure cooker because it cooks vegetables tender in a short time. It is a clever thing.
Add 200 ml of tomato sauce. You can use a tin of tomato instead, but if you use it, reduce the water by 200 ml.
Cover with a lid and bring to a boil. When the level of pressure is reached, cook over medium heat for 10 minutes. If you use a normal pot, cook until the vegetables are tender.
Turn off the heat after 10 minutes. After the pressure is released, uncover. This picture shows how it is just after removing the lid.
Add all the seasonings and stir gently with a wooden spatula. Turn on the heat until gently bubbling. Add some black pepper to taste.
Start with 2 tablespoons of curry powder. Check the taste and add more if you like. Add some olive oil if you like. Do not use it if you are on a diet.
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