This soup made with Mahatma® Jasmine with Quinoa and vegetables is spiced with turmeric and fragrant spices for a tasty, comforting and satisfying bowl.
Heat oil in large saucepan set over medium heat; cook cumin and mustard seeds for 2 to 3 minutes or until seeds start to pop. Stir in onion, ginger, garlic, garam masala, salt and pepper; cook for 3 to 5 minutes or until onion is softened.
Stir in broth, sweet potato, carrot, turmeric and honey; bring to boil. Stir in Jasmine with Quinoa. Reduce heat to medium-low; cover and cook for 15 to 20 minutes or until Jasmine with Quinoa and vegetables are tender.
Stir in kale and zucchini; cook for 3 to 5 minutes or until kale is wilted and zucchini is tender. Stir in cilantro and lime juice.
If you’re a fan of curry, this vegetable soup will have you doing backflips. To put it simply, it’s pretty much the ideal fall and winter comfort food – not to mention it’s vegetarian-friendly! With its wide collection of ingredients, it covers all the bases from densely-nutritious veggies like kale and sweet potato to superfood spices including rich turmeric and savory garam masala.
Not your average homemade soup, this curried veggie concoction starts with using coconut oil to lightly toast aromatic cumin and nutty mustard seeds, which are then soaked up by sauteed onions and garlic. Next comes the flavourful addition of garam masala, as well as sweet potato, carrot, turmeric, and honey.
After cooking down the sweet potatoes, it’s time to mix in your grains, in this case, our Mahatma® Jasmine with Quinoa. When all is said and done, balance out this fantastic recipe by adding some kale and zucchini, as well as a bit of fresh cilantro and lime juice. For a more whole grain option, try our Jasmine Brown Rice.
Head to the store for all your spices, grab some fresh vegetables from your closest farmer’s market, and enjoy this five-star soup! Next, try a seasoned Mexican Rice in the rice cooker for all kinds of vegetables and flavor.