Curried Vegetable Soup

Curried Vegetable Soup


1 person made this

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

CalorieCountedCurries South Australia, Australia

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

Calorie Counted Curries

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