Curried Kale, Sweet Potato, Pea and Carrot Soup

I’m home. Yahoo. It’s fantastic to be home and it was one of the best months of my life to be away in the beautiful Osho International Meditation Resort in India. I feel fully refreshed and committed even more to my meditation and sharing fabulous recipes with you and facilitating the courses I offer you all.

After four weeks in India eating Indian food for breakfast, lunch and dinner every day one would think I would cook something else for my first home cooked meal on return. No it wasn’t to be. I couldn’t resist making an Indian spiced soup for my very first home cooked meal.

If I could only eat one type of food I would definitely choose Indian. What about you, what is your favourite type of food? Please let me know as this will help me choose future recipes.

This week’s recipe is the soup I made and it is so delicious especially if served the next day too.

Curried Kale, Sweet Potato, Pea and Carrot Soup

Ingredients

Seeds from 10 pods cardamon

3 tsp cumin

2 tsp nigella seeds (black cumin)

3 tsp ground coriander

2 tsp paprika

3 bay leaves

1 cinnamon quill

1 tsp hing

3 tsp home made curry powder

Splash of oil

4 stalks celery chopped fine

1 bunch spring onions chopped fine

1 red onion chopped fine

2 medium to large sweet potatoes peeled and large diced (2 to 3 cm)

1 litre of boiling water

5 carrots grated

1 large bunch kale washed and shredded

1½ cups green peas

3 tomatoes blended

2 cups puy lentils or mung beans

Method

Cook the beans following the method in my blog post
Place the oil, celery, spring onions and red onion in a saucepan with a sprinkling of salt and cook for a few minutes, stirring now and again.
Add all of the spices except the curry powder and cook for a further 2 minutes.
Add half of the water, more salt and let simmer for 20 minutes.
Next add the cooked beans, sweet potato, kale, blended tomatoes, curry powder and the rest of the water and simmer for 10 to 15 minutes or until the sweet potato is cooked but not too soft.
Add the carrots and peas and cook for a further 5 to 10 minutes.
Serve with your favourite bread or rice.

# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

The Time Is Now

I feel it really is the right time to do everything I really want to do. There is no time like the present. I am not putting off what I can do now for some future date. I’ve been back actually over a week now from my meditation holiday and have already participated in a transformational women’s workshop – titled ‘The Time is Now.’

In light of the workshop I attended, I again realise what an incredible offering the Vegan courses are and in particular the Vegan Chef Training.

If you would like more information on the upcoming vegan three day courses and also modules 2 to 5 for which there are still two places, please check out the new beautiful website page.