Name: Curried vegetable and bean soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 36.40 gm olive oil; 2 cloves garlic, crushed; 1 medium or 2 baby fennel bulbs, trimmed, quartered, thinly sliced; 2 leeks, trimmed, washed, thinly sliced; 2 medium Desiree potatoes, peeled, cut into 2cm pieces; 2 medium zucchini, thinly sliced; 5.00 gm Madras curry powder; 750ml (3 cups) chicken style liquid stock; 6 thick slices multi-grain bread; 1 420g can four bean mix, rinsed, drained

Curried vegetable and bean soup

0 Likes

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Try this flavorful spicy vegetable soup for a quick, delicious, and healthy meal option

Ingredients:

2 cloves garlic, crushed
1 medium or 2 baby fennel bulbs, trimmed, quartered, thinly sliced
2 leeks, trimmed, washed, thinly sliced
2 medium Desiree potatoes, peeled, cut into 2cm pieces
2 medium zucchini, thinly sliced
5.00 gm Madras curry powder
750ml (3 cups) chicken style liquid stock
6 thick slices multi-grain bread
1 420g can four bean mix, rinsed, drained

Instructions:

In a large saucepan over medium heat, heat the fragrant olive oil and sauté the garlic for 30 seconds. Add the fennel, leeks, potatoes, and zucchini, cooking and stirring frequently for 6-8 minutes until the veggies start to soften. Sprinkle in the curry powder and continue stirring for 2-3 minutes until the vegetables are fully coated in the aromatic spice.
Add the chicken stock, cover the pot, and bring it to a boil. Lower the heat to medium-low and simmer gently, stirring occasionally, for 15 minutes or until the potatoes are tender.
Toast the bread until golden. Add beans to the soup and heat for 1-2 minutes. Serve in bowls with toast.

We use cookies

Similar Recipes

Curried vegetable pilaf

Curried vegetable fritters with minted yoghurt

Curried beef and vegetable stir-fry

Curried Potato and Vegetable Soup

Curried chicken and vegetable pie