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Frugal Recipe: Potato & Collard Curry Soup

Makes: 10 Servings

2 medium onions
4 large cloves of garlic
8 red potatoes
2 bunches of collards (about 16 large leaves) or Kale
2 carrots
3 cups water
4 cups unsweetened soymilk
½ cup coconut milk
2 T tamari
3 T olive oil
1 t Jamaican curry
1 t Indian curry
2 t cilantro
¼ t red pepper
¼ t dry mustard
½ t rosemary
¼ t savory

Finely chop onions and garlic, add to large soup pot along with olive oil, simmer until soft. After about 5 minutes of simmering, add all the spices and the tamari, simmer another 2 minutes or so. Chop potatoes and carrots into bite-size pieces, add to soup pot when the onions and garlic are ready.  Add the 3 cups of water. Bring to a strong simmer for about 10 minutes while preparing the collards.  Cut the leaves away from the central stem, and chop finely into bite-size pieces. Add to the soup pot after potatoes and carrots have cooked for about 10 minutes. Continue simmering all ingredients until the potatoes, carrots and collards are all done. Add the soymilk and coconut milk, but do not let them boil.  Let the soup sit for 10 minutes, stir and keep warm.

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