Assorted colorful vegetables totaling approx 4 cups, chopped
2 cups cooked brown rice
*Chopped, cooked chicken or other meat, approximately 1-2 cups.
32 oz. reduced-sodium chicken broth
Kosher salt, coarse-ground pepper, muchi curry powder** or other variety
2-3 Tbsp. olive oil
Heat oil in soup pan, add salt, optional lemon juice or vinegar and curry powder—stir frequently to avoid burning curry.
Add chopped vegetables, rice and pepper and stir frequently at medium temperature.
After vegetables are slightly tender and coated with spices, remove ½ vegetable/rice mixture and set aside to cool.
Add chicken broth (less ½ cup to aid in next step) to soup pan and simmer mixture.
Puree or partially-puree cooled vegetables (adding a little broth in the food processor or blender), then return them to soup pan. This thickens the soup a little.
Simmer until tough vegetables are tender and serve with crisp, dunking bread, if desired. Vegetables will still be slightly crisp the first time you serve it.
*Tastes great without the meat.
**Use 1 tsp. of curry powder the first time you try recipe and adjust to taste the next time. The curry taste is deeper if the vegetables and meat are coated and cooked with it, not if you just add it to the soup.