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
    9 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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