Curried Cream of Any Veggie Soup13 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“A low calorie vegetable soup. Works well with broccoli, mushrooms, potatoes, or celery.” - by Dick
Original recipe yields 6 servings
- 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.
- Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.
Amount Per Serving (6 total)
- 139 cal
- 3.1 g
- 23.2 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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, the a..." See moremount in the recipe is not enough for my liking. And I use 2% milk instead of the low fat milk, I find this makes the soup much creamier and tastier! My family loves it, I make double the recipe and freeze it!"
"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. Some r..." See moreed peppers would probably help, too. I just used cauliflower and asparagus, and the asparagus definitely tastes better. The cauliflower is just bland, bland, bland. I noticed that someone suggested to not let the milk mixture boil. Actually, the milk mix must boil in order for the flour to reach its full thickening effect. Just make sure you don't let it boil over! "
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