Brunch

Vegetable Coconut Curry Soup is for Soup.

Vegetable Coconut Curry Soup takes 20 minutes to prepare.

Vegetable Coconut Curry Soup takes 30 minutes to cook.

Vegetable Coconut Curry Soup makes 4 servings.

The ingredients for Vegetable Coconut Curry Soup are:

3 cloves of garlic, chopped
3/4 cup onions, chopped
3 small red potatoes, small cubes
2 tsp coriander, crushed in mortar
1 pat unsalted butter
6 mini bell peppers, sliced
8 cremini mushroom, halved
4 stalks celery, chopped
1/2 head broccoli, chopped
2 whole red tomatoes
1/2" sliced ginger root
.5 tbsp hot curry powder or to taste
1 cube vegetable bouillon
1 can (14 oz.) Thai Kitchen Lite Coconut Milk
1 cup water

Here is how you make Vegetable Coconut Curry Soup:

In a wok, melt butter, then add garlic, onions, potatoes and coriander. Sautee over low heat, stirring occasionally.When potatoes are soft but not fully cooked, add all the other ingredients at once and simmer over medium heat 15-20 minutes until vegetables are warm and potatoes are fully cooked.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user ELENGIL.

The nutritional information for Vegetable Coconut Curry Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 256.7

• Total Fat: 9.1 g
• Cholesterol: 2.7 mg
• Sodium: 325.6 mg
• Total Carbs: 38.0 g
• Dietary Fiber: 6.2 g
• Protein: 7.4 g

The dietary needs meet for Vegetable Coconut Curry Soup is Vegetarian