Curried Vegetable Soup

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

Curried Vegetable Soup
Photo: Andy Lyons
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins


  • 3 cup cauliflower florets

  • 1 14 ounce can unsweetened coconut milk

  • 1 14 ounce can vegetable or chicken broth

  • 1 tablespoon curry powder

  • ¼ cup chopped fresh cilantro

  • 2 cup frozen baby peas and vegetable blend

  • ¼ teaspoon salt

  • crushed red pepper (optional)

  • fresh cilantro sprigs (optional)

  • 1 recipe Curry Pita Crisps (optional)

Curry Pita Crisps

  • 2 pita bread rounds

  • 1 tablespoon olive oil

  • ¼ teaspoon curry powder


  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. 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.

Curry Pita Crisps

  1. 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.

Nutrition Facts (per serving)

138 Calories
6g Fat
19g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 138
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 20%
Sodium 620mg 27%
Total Carbohydrate 19g 7%
Total Sugars 6g
Protein 3g
Vitamin C 41.9mg 210%
Calcium 30.3mg 2%
Iron 2.2mg 12%
Potassium 271mg 6%
Folate, total 52.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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