Vegetable Curry Soup
Fasting Recipes Vegetables Vegetable Dishes Soups and Stews
I was missing the aromas of Indian food, it's delicious and very aromatic. If you like curry, you have to try it.
Ingredients
1 onion
1/2 bell pepper
1 large carrot
2 cloves garlic
1 small zucchini (150g)
200g canned corn
1 kg potatoes
400g cauliflower (about half a medium head)
2 teaspoons curry powder
1 teaspoon salt
1 heaping teaspoon mustard
1 liter vegetable broth (or 1 liter water + 2 vegetable bouillon cubes)
200ml water
parsley
chili powder (optional)
4 tablespoons oil
How to prepare vegetable curry soup
- Chop the onion, garlic and pepper. Cut the carrot into rounds. Cut the potatoes and zucchini into cubes. Break the cauliflower into florets.
- Sauté the onion, pepper and carrots in the hot oil. When the onion softens, add the curry, mustard, salt and garlic. Sauté for another 30 seconds.
- Put the potatoes and cauliflower in the pot and pour the broth and water over them. Turn the heat to medium and simmer for about 15-20 minutes.
- Add the zucchini and corn and let it cook for another 10 minutes.
- Put half the soup in a blender and blend it. Pour the cream back into the pot, over the soup. Stir.
- Serve with chopped parsley and chili powder if you want it spicier, as the soup is already somewhat spicy from the curry.
Sautéing vegetables and spices
Simmering the soup
Blending half of the soup
Vegetable Curry Soup
