Curry Veg Soup Recipe

Looking for an easy Curry veg soup recipe? Learn how to make Curry veg soup using healthy ingredients.


Submitted by lssb

Makes 4 servings



quick & easy use up veg in fridge

Recipe Ingredients for Curry veg soup

500 ml chicken stock
2 tbsp tomato puree
3 carrots
200 g fennel, bulb
1 spring onion
1 stock cube
1 tbsp curry powder
1 tbsp cumin
100 g frozen peas

Recipe Directions for Curry veg soup

  1. fry off spices and onion

  2. put rest of veg in & sweat

  3. put in stock cube and chicken stock

  4. Tomato purée

  5. Simmer for at elast 30mins

Categories

First Course

Nutrition Facts
Serving Size 265.8g
Amount Per Serving
Calories
78
Calories from Fat
11
% Daily Value*
Total Fat
1.2g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
485mg
20%
Potassium
485mg
14%
Total Carbohydrates
15.1g
5%
Dietary Fiber
5.2g
21%
Sugars
4.2g
Protein
3.6g
Vitamin A 167% Vitamin C 22%
Calcium 8% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in magnesium
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • High in sugar
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