Fish

Vegetable Curry Soup is for Soup.

Vegetable Curry Soup takes 15 minutes to prepare.

Vegetable Curry Soup takes 20 minutes to cook.

Vegetable Curry Soup makes 1 servings.

The ingredients for Vegetable Curry Soup are:

4 cups vegetable broth
1 small eggplant, grilled
1 zucchini, grilled
1 10oz bag of frozen mixed vegetables
1 medium potatoe, cubed
1 can pinto beans
2 tbsp olive oil
3 garlic cloves, chopped
2 tbsp curry powder
Salt & Pepper to taste

Here is how you make Vegetable Curry Soup:

Slice eggplant into 1/2 inch slicesSlice zucchini in half lengthwiseSpray eggplant and zucchini with cooking spray and grill until almost tenderCook cubed potatoe in 2 tbsp of olive oil in large saucepan for 2-5 minutes on medium/high heatAdd garlic and cook until fragrantAdd frozen vegetables and pinto beansAdd vegetable broth and curry powderSimmer for 10 minutesAdd grilled eggplant and zucchinniBlend 2 cups of soup in food processor to thicken and return to saucepan and stirNumber of Servings: 1Recipe submitted by SparkPeople user CYNDIBIRD.

The nutritional information for Vegetable Curry Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,173.7

• Total Fat: 32.1 g
• Cholesterol: 0.0 mg
• Sodium: 2,846.8 mg
• Total Carbs: 187.2 g
• Dietary Fiber: 51.5 g
• Protein: 43.0 g