A hearty, aromatic vegetable curry soup with coconut milk, loaded with mushrooms, eggplant, broccoli, bell pepper, and zucchini in a fragrant curry and garam masala broth.
Nutrition
Rich in dietary fibre, vitamins, and minerals from diverse vegetables, with healthy fats from coconut milk and olive oil, though moderate in saturated fat and sodium.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Vegetable Curry Soup
The Modern Proper (Holly Erickson)
6
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Large pot
Knife
Cutting board
Peeler
Grater
Wooden spoon
Measuring spoons
Measuring cups
Instructions
Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion, celery, carrots, and jalapeño and cook until tender, about 8 minutes. Add the ginger and garlic and cook until fragrant, 1 minute more. Stir in the curry and garam masala until fragrant.
Stir in the vegetable stock, coconut milk, and salt until fully incorporated. Add the cilantro, mushrooms, eggplant, broccoli, bell pepper, zucchini, coconut aminos and sugar and simmer, until the vegetables are tender, 25 minutes. Adjust the salt to taste.
Garnish with cilantro if using and serve warm.
Vegetable Curry Soup
The Modern Proper (Holly Erickson)
6
servings
0
per serve
0
minutes
A hearty, aromatic vegetable curry soup with coconut milk, loaded with mushrooms, eggplant, broccoli, bell pepper, and zucchini in a fragrant curry and garam masala broth.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Large pot
Knife
Cutting board
Peeler
Grater
Wooden spoon
Measuring spoons
Measuring cups
Instructions
Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion, celery, carrots, and jalapeño and cook until tender, about 8 minutes. Add the ginger and garlic and cook until fragrant, 1 minute more. Stir in the curry and garam masala until fragrant.
Stir in the vegetable stock, coconut milk, and salt until fully incorporated. Add the cilantro, mushrooms, eggplant, broccoli, bell pepper, zucchini, coconut aminos and sugar and simmer, until the vegetables are tender, 25 minutes. Adjust the salt to taste.
Garnish with cilantro if using and serve warm.
Nutrition
Rich in dietary fibre, vitamins, and minerals from diverse vegetables, with healthy fats from coconut milk and olive oil, though moderate in saturated fat and sodium.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
