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Curried Vegetable Soup

I created this recipe uniting my favorite spices with frozen vegetables to save time. It's easy to scale up to feed a crowd. I usually prepare enough to make sure there are leftovers. For a buffet, keep this soup warm in a slow cooker, and set yogurt out in a separate dish to let guests serve themselves. —Heather Demeritte, Scottsdale, Arizona
  • Total Time
    Prep: 10 min Cook: 25 min.
  • Makes
    6 servings (2 quarts)


  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 package (16 ounces) frozen broccoli florets
  • 1 package (16 ounces) frozen cauliflower
  • 5 cups vegetable broth
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • Plain Greek yogurt, optional


  • In a 6-qt. stockpot, heat oil over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add remaining ingredients except yogurt; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until vegetables are tender.
  • Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top with yogurt to serve.
Nutrition Facts
1-1/3 cups: 84 calories, 3g fat (0 saturated fat), 0 cholesterol, 793mg sodium, 10g carbohydrate (4g sugars, 4g fiber), 4g protein.

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