I love a good vegetable soup, but this one puts a yummy twist on the classic. A touch of curry, some coconut milk, red lentils and zucchini dress up the usual round up of vegetables. It quickly became a winter favourite after the first time we tried this recipe a few years ago. The fact that it’s easy to throw together is another plus. If you’re good at chopping veggies, you can have this soup on the table in about 25-30 minutes.
It is a tasty, but low calorie soup, so it’s great for those whose new year’s resolution was to lose a few pounds, but it pairs well with grilled paninis or garlic toast if you’re looking for a more substantial meal. While the recipe calls for chicken stock, you could easily substitute in some vegetable stock and you would have a great vegan soup on your hands.
The leftovers taste amazing because the curry flavours have had time to develop, so this makes a great lunch for the next day as well.
In this house, it is also a very kid-friendly meal because Z loves anything with a touch of curry.
If you want to try it yourself…
Vegetable and Red Lentil Soup (source: Good Food Fast by Australian Women’s Weekly)
2 tbsp. mild curry paste
400g can of diced tomatoes
3 cups chicken stock
1 large carrot, chopped finely
2 trimmed celery sticks, chopped finely
1 medium potato, chopped finely
1 large zucchini, chopped finely
3/4 cup red lentils
1/2 cup frozen peas
1/3 cup light coconut milk
- Cook curry paste in heated large saucepan, stirring, about 1 minute or until fragrant.
- Add undrained tomatoes, stock, carrot, celery, potato and zucchini; bring to a boil. Reduce heat; simmer, covered, 5 minutes.
- Add lentils to soup mixture; return to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until lentils are tender.
- Add peas; return to a boil. Reduce heat; simmer soup mixture, uncovered, until peas are just tender.
- Remove soup from heat and stir in coconut milk.
Total time: 30 minutes