Coconut Curry Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cans coconut milk2 large bags of fresh mixed vegetables (broccoli, carrots, cauliflower blend)6 cups of chicken broth (you may use chicken bouillon cubes or substitute vegetable bouillon to cut down the sodium)4 Tbs curry powder (more or less to taste)
Cook/boil the vegetables in the chicken broth until soft.
Reduce heat, stir in the coconut milk and curry.
Use a potato-masher to mash the vegetables (or remove them from the soup and puree in food-processor, then return to soup).
Enjoy before a meal or with a sandwich.
Number of Servings: 8
Recipe submitted by SparkPeople user BANANAMAMA2.
Reduce heat, stir in the coconut milk and curry.
Use a potato-masher to mash the vegetables (or remove them from the soup and puree in food-processor, then return to soup).
Enjoy before a meal or with a sandwich.
Number of Servings: 8
Recipe submitted by SparkPeople user BANANAMAMA2.
Nutritional Info Amount Per Serving
- Calories: 176.3
- Total Fat: 13.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,174.9 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 4.3 g
- Protein: 4.7 g
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