Curry Vegetable Soup

By • March 11, 2018 0 Comments

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Author Notes: A quick, throw-together soup that is a tasty way to use up leftover vegetables in the fridge!senojulia


Serves 1

  • 3/4 cup Coconut milk, full fat
  • 1/4 cup Water
  • 1 tablespoon Green curry paste
  • 1/4 cup Onions, chopped
  • 1/2 Bell pepper, julienned
  • 1 handful Mushrooms, chopped
  • 2 cups Spinach
  • 1/2 Zucchini (small), diced
  • 3 dashes Curry powder
  • 1 dash Basil (dried)
  • 1 pinch Garlic powder
  • 1 teaspoon Coconut sugar
  • 2 ounces Soba noodles
  • 1/3 cup Tofu, diced
  1. Sauteed vegetables (onions, bell pepper, mushrooms, zucchini) in a pot
  2. Add curry powder, dried basil, and garlic powder to the pot and let the vegetables tenderize
  3. Add spinach and wilt
  4. Pour in liquids and stir to distribute flavor
  5. Right before the soup boils, add tofu and coconut sugar
  6. Stir and let come to a boil
  7. Once a boil has been reached, add soba noodle and cook until tender
  8. Serve hot, with more dried basil, unsweetened coconut flakes, or crushed cashews on top (optional)

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