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–+ servings

Curry Vegetable Soup

Beverly Verwey
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Servings 2 people
Calories 434 kcal

Ingredients
  

  • 2 large carrots chopped or sliced
  • 2 large celery stalks chopped
  • 1 medium onion chopped
  • 1 large sweet potato chopped
  • 2 stems broccoli peeled and sliced
  • 1 cup green beans cut into 1" pieces
  • 2 medium zucchini sliced
  • 1 tsp dried oregano
  • 1 1/2 tsp dried basil
  • 1/2 tsp ground black pepper
  • 1 tbsp curry powder to taste
  • 2 tbsp maple syrup
  • 4 cups low-sodium vegetable broth
  • 1/2 cup cooked chickpeas

Instructions
 

  • In a large pot, heat 1/4 cup of vegetable broth on medium-high heat and add carrots, celery, onion and sauté for 5 minutes.
  • Add sweet potato and broccoli stems and sauté for another 5 minutes.
  • Add oregano, basil, black pepper, curry powder and stir for one minute.
  • Add the vegetable broth, maple syrup, green beans, zucchini, and chickpeas. Bring the soup to a gentle boil and then reduce heat to simmer.
  • Simmer for 20 minutes or until the potatoes are tender.

Notes

Add another ½ cup of chickpeas if you wish.
Instead of chickpeas add your favorite cooked beans.

Nutrition

Serving: 2gCalories: 434kcalCarbohydrates: 75.5gProtein: 15.5gFat: 3.4gSodium: 351.6mg
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