Imagine a soup so packed with flavor and nutrition that it transforms your entire dining experience in just 30 minutes! This vegan curried vegetable soup is not just a meal; it's a culinary adventure that will transport your taste buds to a world of aromatic spices and hearty vegetables. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone looking for a delicious and quick meal, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 carrots, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can chickpeas, drained
- 1 cup spinach
- Salt and pepper to taste
Instructions
- Heat coconut oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and slightly softened, approximately 3-4 minutes.
- Add diced carrots and bell peppers to the pot. Cook for an additional 3-4 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Mince garlic cloves and add them to the vegetable mixture. Stir in curry powder, allowing the spices to bloom and release their aromatic flavors for about 30-45 seconds.
- Pour vegetable broth into the pot, ensuring all vegetables are submerged. Bring the mixture to a gentle boil, then reduce heat to a simmer.
- Add drained chickpeas to the soup and continue simmering for 10-12 minutes, or until vegetables are tender but not mushy.
- In the final 2 minutes of cooking, stir in fresh spinach leaves and allow them to wilt into the soup.
- Season with salt and pepper to taste. Taste and adjust seasoning as needed.
- Remove from heat and let the soup rest for 2-3 minutes before serving. Ladle into bowls and optionally garnish with fresh herbs or a drizzle of coconut milk.
Tips
- Bloom Your Spices: The secret to an incredible curry flavor is to toast your curry powder in the pot for 30-45 seconds before adding liquid. This releases the essential oils and intensifies the spice's aroma.
- Vegetable Prep Matters: Dice your vegetables into uniform sizes to ensure even cooking. This helps create a consistent texture throughout the soup.
- Don't Overcook the Spinach: Add spinach in the last 2 minutes of cooking to maintain its bright color and nutritional value. Overcooked spinach can become mushy and lose its vibrant green color.
- Customize Your Soup: Feel free to swap vegetables based on what's in your fridge. Sweet potatoes, zucchini, or cauliflower can be excellent alternatives.
- Enhance the Flavor: For an extra flavor boost, consider adding a squeeze of fresh lemon juice or a dollop of coconut milk when serving.
- Make it Ahead: This soup tastes even better the next day, so don't hesitate to make a larger batch for meal prep.
- Storage Tip: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently to preserve the soup's texture and flavors.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 8g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 0mg
