healthy curried vegetable soup (slow cooker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups chopped raw potato (I used 250g)3 carrots, chopped1 onion, thinly sliceda small leek, thinly sliced30 g green beans100g mushrooms, sliced or quartered2 stock cubes2 tbs garam masala1/4 tsp paprika1 tbs mixed dried herbs200ml reduced fat coconut milksalt to taste3 cups boiling water
Makes 6 generous servings
Place all ingredients (except coconut milk) together in slow cooker.
Cook either 4 - 5 hours on high, or 8 - 9 hours on low (or combination as you require).
When cooked puree together with a hand blender and stir in coconut milk.
Reheat if needed and enjoy with crusty bread (not included in calorie count)
Can be portioned and frozen, chilled in microwavable containers, for an easy and quick snack, lunch, etc
Number of Servings: 6
Recipe submitted by SparkPeople user CONFUSEDTIGGER.
Place all ingredients (except coconut milk) together in slow cooker.
Cook either 4 - 5 hours on high, or 8 - 9 hours on low (or combination as you require).
When cooked puree together with a hand blender and stir in coconut milk.
Reheat if needed and enjoy with crusty bread (not included in calorie count)
Can be portioned and frozen, chilled in microwavable containers, for an easy and quick snack, lunch, etc
Number of Servings: 6
Recipe submitted by SparkPeople user CONFUSEDTIGGER.
Nutritional Info Amount Per Serving
- Calories: 81.0
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 32.4 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.9 g
- Protein: 1.9 g
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