Creamy Curried Vegetable Soup

    Creamy Curried Vegetable Soup


    20 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.

    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

    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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