Curried Vegetable Soup

Bye-bye, boring vegetable soup. This spiffed-up variation takes just 20 minutes to make.

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Reviews (0)

3.5 by 25 people

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Curried Vegetable Soup

Directions

  1. Heat broiler. In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender. Stir in frozen vegetable blend. Cook, uncovered, until heated through. Season with 1/4 teaspoon salt.
  2. Meanwhile, place pita wedges on baking sheet. Brush both sides with oil. Sprinkle with 1/4 teaspoon curry powder. Broil 3 to 4 inches from heat for 4 minutes, turning once, until golden. Serve soup with pita wedges. Sprinkle with cilantro and red pepper. Makes 4 servings.
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Nutrition Facts (Curried Vegetable Soup)

  • Per serving:
  • 138 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 620 mg sodium,
  • 19 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

25 Ratings
1545 Days Ago
Great basic soup recipe! With some alterations I made it went from blah to WOW.

1. Cube 3 cups of chicken (I used the breast meat of a rotisserie chicken)
2. Melt about 1.5 Tbsp of butter in frying pan, add chicken, season with seasoning salt and curry spice. (put a little more than you usually would- the chicken is what I used to season the soup)
3. Combine coconut milk and vegetable broth in pot with cauliflower and half the cilantro called for, add 1/8 tsp ground Cayenne Pepper, bring to a boil. Add chicken pieces and reduce heat- cooking until cauliflower is tender.
4. Add frozen veggie medley (if you can use fresh- it's so much better!)
5. Taste and add spices as needed. I added a little bit of lemon pepper.
6. Continue to simmer on low until veggies are cooked.

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