Curried Vegetable Soup

    35 minutes

    Souper tasty, souper easy and souper low in calories at only 60 calories per serve. Plus is vegetarian and vegan friendly.


    South Australia, Australia
    11 people made this

    Serves: 2 

    • 100g carrots
    • 100g courgette/zucchini
    • 100g celery
    • 100g fennel
    • 1 medium onion , about 100g
    • 1 teaspoon curry powder

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Roughly dice all vegetables.
    2. Put in a saucepan and add enough water to cover. Bring to the boil, then simmer for 15-20 minutes until vegetables are cooked.
    3. Allow to cool a little before placing in a blender with curry powder. Blend to a smooth texture.
    4. Reheat before serving, if necessary.


    This soup has a fairly mild curry flavour. For a spicier soup, double the amount of curry powder.

    See it on my blog

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