Vegetable Curry Soup Recipe

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Vegetable Curry Soup
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Ingredients:

  • 2 tbsp olive oil
  • 1 small onion
  • 3 garlic cloves
  • 2 tbsp chopped fresh gingerroot
  • 2 tsp turmeric
  • 2 tsp cumin
  • 1 tsp coriander
  • 4 cups water
  • 1/2 small head cabbage
  • 1/2 small head cauliflower
  • 1 1/2 cups coconut milk
  • salt and pepper

Directions:

  1. Sauté onions, garlic and ginger root in oil about 5 minutes.
  2. Add turmeric, cumin, curry, coriander, broth and water and bring to a boil.
  3. Reduce heat to low, add carrots, cabbage, cauliflower, cilantro and coconut milk and let vegetables cook down about 30 minutes or until tender.
  4. At the last 5 minutes of cooking add sugar snap peas. Salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 876.23 Kcal (3669 kJ)
Calories from fat 502.2 Kcal
% Daily Value*
Total Fat 55.8g 86%
Cholesterol 1.23mg 0%
Sodium 2685.16mg 112%
Potassium 685.46mg 15%
Total Carbs 82.68g 28%
Sugars 30.94g 124%
Dietary Fiber 22.81g 91%
Protein 11.12g 22%
Vitamin C 53.1mg 88%
Vitamin A 0.6mg 20%
Iron 29.1mg 162%
Calcium 148.7mg 15%
Amount Per 100 g
Calories 100.7 Kcal (422 kJ)
Calories from fat 57.72 Kcal
% Daily Value*
Total Fat 6.41g 86%
Cholesterol 0.14mg 0%
Sodium 308.6mg 112%
Potassium 78.78mg 15%
Total Carbs 9.5g 28%
Sugars 3.56g 124%
Dietary Fiber 2.62g 91%
Protein 1.28g 22%
Vitamin C 6.1mg 88%
Vitamin A 0.1mg 20%
Iron 3.3mg 162%
Calcium 17.1mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.4
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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