By 
Vegetable curry soup
I love a good veggie soup. Put in all your leftovers into this one to make a pot of golden deliciousness.
Ingredients
Ingredients
- 1 tbsp coconut oil
- 1 medium onion, diced
- 1/4 tbsp tbsp. ginger, minced
- 2 garlic cloves, minced
- 1 carrot, peeled, grated
- 1 red bell pepper, chopped
- 1 large zucchini, chopped
- 1 tbsp tbsp. curry powder
- 500 ml chicken or vegetable broth
- 1 tomato, chopped
- 80 ml plant-based cream
Instructions
- In a large pot, heat oil and sauté the onion. Add the minced ginger and garlic then continue for 2-3 more minutes. Next, add the peeled and grated carrot and sauté for about 2 minutes, stirring occasionally. Add the chopped peppers and zucchini. Cook the vegetables for about 5 minutes, season with curry powder and mix well. Next, pour in the broth and bring to a boil. Cook covered for about 10 minutes until the vegetables are soft. In the meantime, add the chopped tomatoes. Season with salt. Once vegetables are cooked, take off from heat and blend using a hand blender. Add in the cream, season for taste, mix well and serve. Key features • Gluten free • Dairy free • Meal prep • Vegan
Nutrition
Serving: 1gCalories: 133kcalCarbohydrates: 27gProtein: 3gFat: 9g
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