Curried Vegetable Soup Recipe by Kate Carless
 Kate Carless @KateCarless Bath, UK I’d convinced myself that there was nothing in the house for lunch today ahead of our grocery order arriving later, but after looking a little deeper into the fridge, i came up with this quick and easy vegetable soup. Taking the odds and ends of leftover vegetables (e.g. off cuts of squash, broccoli including the stalks, a few unpeeled and slightly sad looking carrots etc), and combining them with some stock and curry spice, this delicious and warming bowl of goodness is guaranteed to help you to hit your 5-a-day. Plus, it’s a great way to avoid waste. I’ve listed everything I added below but you really could add absolutely any veg. #cookeverypart #lunch I’d convinced myself that there was nothing in the house for lunch today ahead of our grocery order arriving later, but after looking a little deeper into the fridge, i came up with this quick and easy vegetable soup. Taking the odds and ends of leftover vegetables (e.g. off cuts of squash, broccoli including the stalks, a few unpeeled and slightly sad looking carrots etc), and combining them with some stock and curry spice, this delicious and warming bowl of goodness is guaranteed to help you to hit your 5-a-day. Plus, it’s a great way to avoid waste. I’ve listed everything I added below but you really could add absolutely any veg. #cookeverypart #lunch Curried vegetable soup Share its first Cooksnap! I’d convinced myself that there was nothing in the house for lunch today ahead of our grocery order arriving later, but after looking a little deeper into the fridge, i came up with this quick and easy vegetable soup. Taking the odds and ends of leftover vegetables (e.g. off cuts of squash, broccoli including the stalks, a few unpeeled and slightly sad looking carrots etc), and combining them with some stock and curry spice, this delicious and warming bowl of goodness is guaranteed to help you to hit your 5-a-day. Plus, it’s a great way to avoid waste. I’ve listed everything I added below but you really could add absolutely any veg. #cookeverypart #lunch I’d convinced myself that there was nothing in the house for lunch today ahead of our grocery order arriving later, but after looking a little deeper into the fridge, i came up with this quick and easy vegetable soup. Taking the odds and ends of leftover vegetables (e.g. off cuts of squash, broccoli including the stalks, a few unpeeled and slightly sad looking carrots etc), and combining them with some stock and curry spice, this delicious and warming bowl of goodness is guaranteed to help you to hit your 5-a-day. Plus, it’s a great way to avoid waste. I’ve listed everything I added below but you really could add absolutely any veg. #cookeverypart #lunch Ingredients 30 mins 4 people 1 onion peeled and chopped 1 clove garlic chopped 1 red chilli finely chopped 1 inch ginger finely chopped 1/2 red pepper chopped 1 stick celery chopped 2 carrots unpeeled and chopped A few handfuls of kale 1/2 head broccoli, stalk and all, chopped Leftover butternut squash chopped 1 potato peeled and chopped 1.5 tbsps mild curry powder 1.2 litres vegetable stock Seasoning Oil to fry 1 onion peeled and chopped 1 clove garlic chopped 1 red chilli finely chopped 1 inch ginger finely chopped 1/2 red pepper chopped 1 stick celery chopped 2 carrots unpeeled and chopped A few handfuls of kale 1/2 head broccoli, stalk and all, chopped Leftover butternut squash chopped 1 potato peeled and chopped 1.5 tbsps mild curry powder 1.2 litres vegetable stock Seasoning Oil to fry Cooking Instructions 30 mins 1 Chop all of the veg into small pieces. Heat 1 tbsp over a medium heat, boil a kettle of water and make the stock. 2 Fry the onion, garlic and celery until soft. Then add the curry powder and fry for another minute before adding the remaining veg and stock. Simmer for 15-20 minutes. Season to taste and then blitz with a stick blender until smooth. 1 Chop all of the veg into small pieces. Heat 1 tbsp over a medium heat, boil a kettle of water and make the stock. 1 Chop all of the veg into small pieces. Heat 1 tbsp over a medium heat, boil a kettle of water and make the stock. 2 Fry the onion, garlic and celery until soft. Then add the curry powder and fry for another minute before adding the remaining veg and stock. Simmer for 15-20 minutes. Season to taste and then blitz with a stick blender until smooth. 2 Fry the onion, garlic and celery until soft. Then add the curry powder and fry for another minute before adding the remaining veg and stock. Simmer for 15-20 minutes. Season to taste and then blitz with a stick blender until smooth. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on January 10, 2022 14:43 Bath, UK Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week. Comments Similar Recipes Creamy Red Thai Curry Squash Soup Creamy Red Thai Curry Squash Soup This soup is filling and luscious, while still being bright and fresh with the addition of lime, lemongrass and chile. Its best made with kobocha squash, which gives the soup an unparalleled creaminess, but pumpkin or butternut squash will work and it will still be awesome. I like to serve this with a side of jasmine rice and garnish with a sprinkle of pumpkin seeds, cilantro and a drizzle of heavy cream. 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Its best made with kobocha squash, which gives the soup an unparalleled creaminess, but pumpkin or butternut squash will work and it will still be awesome. I like to serve this with a side of jasmine rice and garnish with a sprinkle of pumpkin seeds, cilantro and a drizzle of heavy cream. Lance Wilson Curry Chicken Soup Curry Chicken Soup Found a vegan recipe here and used it as insperation for this recipe. The first bite kick me in the back of my throat but after that it was really good, a little hot and a little sweet. rm.randall49 Curry Chicken Soup Curry Chicken Soup Found a vegan recipe here and used it as insperation for this recipe. The first bite kick me in the back of my throat but after that it was really good, a little hot and a little sweet. rm.randall49 Red Curry Vegetable Noodle Soup Red Curry Vegetable Noodle Soup One of the best soups I've had in a while. This recipe is for InstaPot >>>> but you could cook it on the stove in a regular pot; cooking time is about 45 minutes using medium high heat <<<< Seafood: Once the soup ready, you can add raw shrimp or scallops. Those will cook in the residual heat and are cooked and ready in about 2 -3 minutes. ------------------------------------- Don't forget the Cilantro and the limes! -------------------------------------- This recipe is from Melissa Clark's book for Instapot recipes. I bought mine on Amazon. PaulN Red Curry Vegetable Noodle Soup Red Curry Vegetable Noodle Soup One of the best soups I've had in a while. This recipe is for InstaPot >>>> but you could cook it on the stove in a regular pot; cooking time is about 45 minutes using medium high heat <<<< Seafood: Once the soup ready, you can add raw shrimp or scallops. Those will cook in the residual heat and are cooked and ready in about 2 -3 minutes. ------------------------------------- Don't forget the Cilantro and the limes! -------------------------------------- This recipe is from Melissa Clark's book for Instapot recipes. I bought mine on Amazon. PaulN Savory Curry Soup Savory Curry Soup This soup was adapted from an Indian curry sauce recipe, spicy and creamy. Everyone that eats it wants the recipe. Bonus: its dairy free and full of wonderful vegetables. Elaine Fujimura Savory Curry Soup Savory Curry Soup This soup was adapted from an Indian curry sauce recipe, spicy and creamy. Everyone that eats it wants the recipe. Bonus: its dairy free and full of wonderful vegetables. Elaine Fujimura A Little Spicy! Onion and Daikon Radish Curry Soup A Little Spicy! Onion and Daikon Radish Curry Soup I made curry soup, which I've been wanting to try for a while with lots of daikon radish. (In the photo the daikon radish have sunk to the bottom... but there's a lot in there!) I think it should be nice with daikon radish leaves or spinach too. If you add 3 teaspoons of curry powder, the soup will be quite spicy, so if you have small children, it might be better to add just 1.5 to 2 teaspoons. Try using ground pork (about 100 g) instead of wiener sausages for a more curry-like soup. For 5 servings. Recipe by KaHoM cookpad.japan A Little Spicy! Onion and Daikon Radish Curry Soup A Little Spicy! Onion and Daikon Radish Curry Soup I made curry soup, which I've been wanting to try for a while with lots of daikon radish. (In the photo the daikon radish have sunk to the bottom... but there's a lot in there!) I think it should be nice with daikon radish leaves or spinach too. If you add 3 teaspoons of curry powder, the soup will be quite spicy, so if you have small children, it might be better to add just 1.5 to 2 teaspoons. Try using ground pork (about 100 g) instead of wiener sausages for a more curry-like soup. For 5 servings. Recipe by KaHoM cookpad.japan 5 Spices Sapporo Soup Curry 5 Spices Sapporo Soup Curry I love soup curry. I tried making it with the spices I had on hand, and wow! It was quite delicious. I think it's pretty close to the version they serve at a restaurant in Sapporo that I love. If you don't like spicy food, this might be too much for you. It's too spicy for small children. You can use whatever added ingredients you like. I recommend things like daikon radish, lamb, bacon and cabbage. For 2 servings. Recipe by Ryuuchan mama cookpad.japan 5 Spices Sapporo Soup Curry 5 Spices Sapporo Soup Curry I love soup curry. I tried making it with the spices I had on hand, and wow! It was quite delicious. I think it's pretty close to the version they serve at a restaurant in Sapporo that I love. If you don't like spicy food, this might be too much for you. It's too spicy for small children. You can use whatever added ingredients you like. I recommend things like daikon radish, lamb, bacon and cabbage. For 2 servings. 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