October 8, 2017

Vegetable Curry Soup (30 minute!)


I love cozy, warming meals 💛 And this easy 7-ingredient soup only takes 30 minutes from start to finish! It quickly develops a silky, golden broth... rich with flavor and overflowing with veggies. I love the challenge of making a recipe as simple as possible without skimping on flavor. This one you literally chop a few veggies, throw everything in a pot, and bring to a boil. Yes! Curry powder is the magic ingredient that brings it all together - it's such a rock star, flavor-packed spice blend. Either serve the soup as is, mixed with rice, or with some warm pita/naan bread (for dipping into that silky broth!) Hope you enjoy!

If you make this, come join The Garden Grazer on Instagram 🍓 and share a pic! I love seeing what you guys cook up.


Vegan, gluten-free, oil-free
Serves about 4-5

Ingredients
1 small head cauliflower (about 3 cups florets)
1 large carrot
2 medium potatoes (about 2 cups cubed)
3 cups vegetable broth
14 oz. can coconut milk, unsweetened
1 Tbsp. + 1 tsp. curry powder
1 1/2 cups frozen peas
Salt to taste
Variations: spinach/kale, broccoli, snow peas, water chestnuts, fresh cilantro for serving

Directions
Dice carrot and potatoes. Cut cauliflower into small florets.
In a stockpot, combine all ingredients except frozen peas (and spinach if using).
Bring to a light boil over high heat then reduce heat to medium-low.
Cover and simmer for 15 minutes.
Stir in frozen peas (and spinach if using) and let heat for 2 minutes.
Salt to taste.

Great served with rice or warm naan/pita bread for dipping!

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