Curry veggie soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 145.3
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 737.8 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 7.5 g
  • Protein: 6.2 g

View full nutritional breakdown of Curry veggie soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


Low calorie staple for lunch Low calorie staple for lunch
Number of Servings: 6


    Frozen broccoli
    Curry powder
    Fire roasted diced tomatoes
    Garbanzo beans, rinsed
    Frozen green peas


Cauliflower may be substituted for broccoli


1. Place broccoli in covered microwave dish and cook for 8 mins, stirring half way through

2. Meanwhile, place curry and cumin in large skillet and heat over medium heat just until fragrant.

3. Add undrained tomatoes, beans, pumpkin and water. Bring to a boil over medium heat.

4. Add cooked broccoli.

5. Reduce heat and simmer for 15 mins

6. Add peas and stir in during last 5 mins

Serving Size: 1.5 cups

Number of Servings: 6

Recipe submitted by SparkPeople user WILLRUN13.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.