Curried Vegetable Soup

Curried Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 102.2
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 286.0 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 2.7 g

View full nutritional breakdown of Curried Vegetable Soup calories by ingredient


Introduction

This is a quick soup, use any vegetables on hand. I would of used Cumin, but was out and tried the curry, both are good. This is a quick soup, use any vegetables on hand. I would of used Cumin, but was out and tried the curry, both are good.
Number of Servings: 5

Ingredients

    Smart Balance 3 tbsp
    Mushrooms, fresh, 5 medium sliced
    Celery, raw, 1.5 cup, diced
    Baby Carrots, raw, 20 medium
    Zucchini, 1.5 cup, sliced
    Vegetarian Vegetable Broth 1 – can or 1.5 cup
    3 cups water
    Spinach, fresh, 4 cup
    Spices, Turmeric, 2 tsp
    Curry powder, 1 tbsp
    Pepper, flakes 1 tbsp

Directions

Heat smart balance in stock pan, and add mushrooms, when soft add celery, carrots, zucchini, stir fry till soft and add broth and water, bring to a slow boil and add spinach, when spinach cooks down add spices and simmer.

Number of Servings: 5

Recipe submitted by SparkPeople user ZAHNASGRANDMA.