Curry Vegetable Soup
Ingredients
- 2 large carrots - chopped or sliced
- 2 large celery stalks - chopped
- 1 medium onion - chopped
- 1 large sweet potato - chopped
- 2 stems broccoli - peeled and sliced
- 1 cup green beans - cut into 1" pieces
- 2 medium zucchini - sliced
- 1 tsp dried oregano
- 1 1/2 tsp dried basil
- 1/2 tsp ground black pepper
- 1 tbsp curry powder - to taste
- 2 tbsp maple syrup
- 4 cups low-sodium vegetable broth
- 1/2 cup cooked chickpeas
Instructions
- In a large pot, heat 1/4 cup of vegetable broth on medium-high heat and add carrots, celery, onion and sauté for 5 minutes.
- Add sweet potato and broccoli stems and sauté for another 5 minutes.
- Add oregano, basil, black pepper, curry powder and stir for one minute.
- Add the vegetable broth, maple syrup, green beans, zucchini, and chickpeas. Bring the soup to a gentle boil and then reduce heat to simmer.
- Simmer for 20 minutes or until the potatoes are tender.
Notes
Add another ½ cup of chickpeas if you wish.
Instead of chickpeas add your favorite cooked beans.
Instead of chickpeas add your favorite cooked beans.
Nutrition
Serving: 2gCalories: 434kcalCarbohydrates: 75.5gProtein: 15.5gFat: 3.4gSodium: 351.6mg