Curried Cream of Any Veggie Soup

Curried Cream of Any Veggie Soup

14

"A low calorie vegetable soup. Works well with broccoli, mushrooms, potatoes, or celery."

Ingredients

45 m {{adjustedServings}} servings 139 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
  2. Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.
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Reviews

14
  1. 20 Ratings

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I made some changes to this recipe and it's fantastic! Possibly the best soup I've ever had. I add chicken, peas, and par boiled potatoes to make it a hearty soup. I also add extra curry powder,...

I just made this, and wow is it ugly! It tastes alright, though. A little bland, a little thin. I'm thinking it would be better with 2% milk, a little more garlic and plenty of salt and pepper. ...

Great tasting and easy to make. I found that I needed to add curry powder as well - for flavour rather than heat. It is great pureed too!