Bye-bye, boring vegetable soup. This spiffed-up variation takes just 25 minutes to make.

Source: Better Homes and Gardens
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Curried Vegetable Soup

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • Ladle soup into four bowls. If desired, garnish with crushed red pepper and/or cilantro sprigs and serve with plain pita wedges or Curry Pita Crisps. Makes 4 servings.

Nutrition Facts (Curried Vegetable Soup)

138 calories; total fat 6g; saturated fat 4g; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 620mg; potassium 271mg; carbohydrates 19g; fiber 4g; sugar 6g; protein 3g; vitamin a 1652IU; vitamin c 42mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 30mg; iron 2mg.

Curry Pita Crisps

Ingredients

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Directions

Instructions Checklist
  • Preheat broiler. Cut pita bread rounds into wedges. Place on a large baking sheet. Brush both sides of wedges with olive oil and sprinkle with curry powder. Broil 3 to 4 inches from heat about 4 minutes or until golden, turning once halfway through broiling.

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Reviews (1)

22 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3
Rating: Unrated
05/30/2013
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.