Creamy Curried Vegetable Soup

    Creamy Curried Vegetable Soup

    (20)
    37saves
    45min


    21 people made this

    About this recipe: A deliciously creamy, low-fat and low-calorie vegetable soup. Mixed vegetables are simmered in a thick and creamy curried soup. Serve with fresh bread. The perfect winter warmer.

    Ingredients
    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 1 clove garlic, finely chopped
    • 1 tablespoon curry powder
    • 1 litre chicken stock
    • 650g mixed vegetables, chopped
    • 2 tablespoons plain flour
    • 500ml skimmed milk
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry powder and cook for 2 minutes, stirring constantly. Add stock and vegetables and bring to the boil. Simmer 20 minutes or until tender.
    2. Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (20)

    by
    8

    I made some changes to this recipe and it's fantastic! Possibly the best soup I've ever had. I add chicken, peas, and par boiled potatoes to make it a hearty soup. I also add extra curry powder, the amount in the recipe is not enough for my liking. And I use 2% milk instead of the low fat milk, I find this makes the soup much creamier and tastier! My family loves it, I make double the recipe and freeze it!  -  03 Feb 2005  (Review from Allrecipes US | Canada)

    by
    5

    I just made this, and wow is it ugly! It tastes alright, though. A little bland, a little thin. I'm thinking it would be better with 2% milk, a little more garlic and plenty of salt and pepper. Some red peppers would probably help, too. I just used cauliflower and asparagus, and the asparagus definitely tastes better. The cauliflower is just bland, bland, bland. I noticed that someone suggested to not let the milk mixture boil. Actually, the milk mix must boil in order for the flour to reach its full thickening effect. Just make sure you don't let it boil over!  -  15 Jun 2008  (Review from Allrecipes US | Canada)

    by
    5

    Great tasting and easy to make. I found that I needed to add curry powder as well - for flavour rather than heat. It is great pureed too!  -  05 Nov 2001  (Review from Allrecipes US | Canada)

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