This flavorful soup is a meal on its own, with close to 400 calories per serving and 26g of protein. If you’re watching the sodium, cut back slightly on the curry paste or tamari.

Store any leftover soup in an airtight container in the fridge for up to 3-4 days. Freeze for up to 2 months. Add more protein like cooked chicken, shrimp or tofu.

Bold curry flavor meets tender chicken and fresh vegetables. The soup begins with a classic aromatic base of onion, garlic, and curry sautéed in butter, creating deep, savory flavor from the start.

Vegetable Singapore Curry Laksa Soup. Serves: 2-3. Ingredients. For the laksa paste base. 2-inch piece fresh haldi or turmeric, peeled, finely chopped; 2-inch piece galangal or Thai ginger, peeled ...

LENTIL CURRY VEGETABLE SOUP. Ingredients: 8 large carrots, chopped; 5 stalks celery, chopped; 1 head broccoli, chopped; 1 zucchini, chopped; 1/2 medium onion; Equal parts water and Pacific vegetable ...

Some recipes are innovative while others are more traditional; from winter vegetable minestrone totomato-quinoa soup, these stellar veggie soups are some of our favorites. 01 of 20 Miso-Roasted ...

Add the vegetable stock and bring to a simmer. Cook over moderately low heat until the vegetables are very tender, about 40 minutes. Working in batches, puree the soup in a blender until smooth.

Make the soup: Heat broth in a soup pot to a low boil. Dissolve the curry paste in the broth, tasting as you go. Add kabocha squash, bring to a boil again, then turn down heat and simmer for 4 ...

Cauliflower Parmesan Soup. This is a creamy yet creamless soup made with real, recognizable ingredients. It’s true, cheese can be high in fat, but it’s also packed with protein, calcium and ...

Posted by Jenni Burns Categories: Dinner, Recipes, Grains, Vegan, Vegetables, Vegetarian, America, Last year my husband and I were on a raw food kick. We bought a great book called, “The Raw Food ...