Appetizers / Soups / Salads

Curry Veggie Soup takes several minutes to prepare.

Curry Veggie Soup takes several minutes to cook.

Curry Veggie Soup makes 8 servings.

The ingredients for Curry Veggie Soup are:

Olive Oil, 2 tbsp
Carrots, raw, 2 cup, chopped
Celery, raw, 1 cup, diced
Onions, raw, 1.33 cup, chopped
Garlic, .125 cup
Zucchini, 1.75 cup, sliced
Chickpeas (garbanzo beans), 392 grams (1 can)
Yellow Sweet Corn, Frozen, 0.5 cup kernels
Chicken Broth, 27 fl oz
Water, tap, 1 cup (8 fl oz)
Curry powder, cumin, chili flakes, ginger, slat, pepper - all to taste.

Here is how you make Curry Veggie Soup:

Sautee carrots, celery, onions garlic and zuchinni.Add chicken broth, water and spices, bring to boil.Cook until desired doneness, add beans and corn and heat through.Makes 8, 1 cup servings.Number of Servings: 8Recipe submitted by SparkPeople user GLEAM26.

The nutritional information for Curry Veggie Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 167.1

• Total Fat: 5.3 g
• Cholesterol: 1.1 mg
• Sodium: 850.3 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 4.7 g
• Protein: 8.6 g