Curry Garden Vegetable Soup |
Cuisine: American
Author: Janelle
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
A healthy recipe for a soup full of hearty vegetables, beans and curry.
- 2 Tbls. olive oil
- 2 cups match stick sliced carrots
- 1 ½ diced onions
- 4 large garlic cloves minced
- ¼ cup red curry paste (*see cook’s note)
- 4 cups fat free chicken broth
- 1 ½ cups diced Savoy cabbage
- 2 cups green beans, cleaned and cut
- 1 cup low fat coconut milk
- 1 – 28 oz can diced tomatoes
- In a large stock pot, heat olive oil until warm
- Add carrots, onions and garlic
- Saute over low heat until softened, about 5-10 minutes
- Add red curry paste and stir until veggies are covered
- Add chicken broth and heat until warm
- Add cabbage, green beans, coconut milk and tomatoes
- Lower heat and simmer covered for about 15-20 minutes until string beans are tender.
- To serve, top with grated parmesan cheese and crusty bread croutons.
- Additions: Small red kidney beans, chickpeas, or cannellini beans or spinach wilted on top before serving!
¼ cup of red curry paste makes soup spicy. If you would like it less spicy, adjust curry paste.
Recipe by the chic brûlée at https://thechicbrulee.com/2012/01/23/curry-garden-vegetable-soup/
3.1.09