Curried Vegetable-Rice Soup

• vegetable oil cooking spray
• 1 teaspoon vegetable oil
• 1 cup cubed yellow squash
• 1 medium onion, thinly sliced and separated into rings
• 34 cup thinly sliced carrot
• 1 garlic clove, minced
• 6 cups water
• 1 tablespoon chicken bouillon granule
• 1 12 teaspoons curry powder
• 1 teaspoon ground coriander
• 14 teaspoon ground cumin
• 1 cup fresh broccoli florets
• 1 cup fresh cauliflower floret
• 12 cup long-grain rice, uncooked

1. Coat a dutch oven with cooking spray; add oil.
2. Place over medium-high heat until hot.
3. Add squash, onion, carrot and garlic; saute until vegetables are crips-tender.
4. Stir in water, bouillon, curry powder, coriander, and cumin.
5. Bring mixture to a boil; cover, reduce heat, and simmer 30 minutes.
6. Add broccoli, cauliflower and rice.
7. Cover and cook an additional 25 to 30 minutes or until rice is tender.
8. Ladle soup into individual bowls.

vegetable oil cooking spray, vegetable oil, onion, carrot, garlic, water, chicken bouillon granule, curry powder, ground coriander, ground cumin, fresh broccoli florets, fresh cauliflower floret, longgrain rice

Taken from www.food.com/recipe/curried-vegetable-rice-soup-250830 (may not work)