Recipe by nikki ciciretto
I found this recipe on foodtv.ca. It's from a show called Fixing Dinner. It looks really good. I haven't tried it yet, but when I do I'll write a comment on how it tastes.
Top Review by AmandaInOz
Very tasty and unusual soup! There's garlic mentioned in the instructions but not the ingredients, so I used two cloves and added cooked them with the celery and onion. For the beans, I used cannellini, and for the optional frozen veg, I used peas. I think the dried chili flakes are a must. The heat of the chili really helps to balance out the sweetness of the pineapple, apples and raisins. I used about 1 1/2 tablespoons of the chili and added a healthy dose of salt. We still felt it was missing something though. I'm not sure what yet. I'll play with the leftovers a bit and try to figure it out. Thanks for posting! Made for PAC Spring 2010.
- 1 teaspoon olive oil
- 1 onion
- 3 celery ribs
- 2 cups water
- 796 ml tomatoes
- 2 teaspoons vegetable bouillon granules
- 1 teaspoon grated fresh ginger
- 3 tablespoons chives
- 1 (14 ounce) can pineapple
- 1 small apple, sliced peeled
- 1 (19 ounce) can beans, medley
- 1 tablespoon curry
- 2 tablespoons raisins
- 2 cups water
- 1 cup frozen mixed vegetables (optional)
- 1 teaspoon pepper
- dried chili pepper flakes (optional)
Directions See How It's Made
- Heat oil in large pot.
- Slice onions and celery and add to pot cook till translucent.
- Bring kettle of 2 cups water to boil.
- Add tomatoes to pot.
- Combine vegetable bouillon with boiled water.
- Cut chives and add to pot with ginger and garlic.
- Empty 1/2 cup of pineapple in pot stir in apple, beans, madras curry and raisins.
- Add pepper and chili. Start slow because the curry has a kick.
- Bring to boil then simmer for 20 minutes. Add water, bring to boil again then simmer for another 10 minutes.
- If you add the veggies, throw them in .