It is just starting to get cold and rainy in San Diego, which means it is time for warm soups and meals! This Veggie Curry soup is perfect for a cold rainy day. It has a smooth, creamy Curry broth with a little heat from the red chili pepper. This recipe is also great for using up left over veggies that are in your fridge. Feel free to add peas, potatoes, onion, squash, spinach, etc. to it! The broth is very versatile, making it go well with most veggies and lean proteins. If you are vegan or don’t like fish, simply use chicken breast or firm tofu or potatoes, or keep it as a strictly veggie soup!
1 bunch of kale, 1 bunch of celery, 1 bag of baby carrots, 1 red bell pepper, 8 Oz of sliced mushrooms, 2-3 cloves of garlic, 1 bunch of cilantro, 1 stick of lemongrass (do yourself a favor and buy lemon grass paste instead!), 2 limes, small piece of ginger
Frozen Meats Aisle: 4 fish fillets (tilapia or cod) OR 1 lb chicken breast OR for a vegan version, buy a package of firm tofu OR 4 small potatoes
Asian Foods Aisle: 1 can of coconut milk
Spices: Curry Powder, Red Chili Flakes, Salt, Coriander
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
4 fish fillets ( Tilapia or Cod) OR you can use 4 small potatoes OR 1 package of firm tofu OR 1 lb of chicken breast
1 bunch of kale
1 cup of celery, diced
1 cup baby carrots, cur into halves
1 red bell pepper, dices
8 oz of sliced mushrooms
2-3 cloves of garlic, minced
1 bunch of cilantro
1 tsp lemongrass paste (How to make it into paste)(<– clickable link)
1 Tbsp. ginger, peeled and minced
15 Oz. can of coconut milk
2 Tbsp. Curry Powder
1 tsp Red Chili Flakes (optional, omit or reduce if you don’t want it spicy or increase if you want it even spicier!)
1 tsp Salt
1 tsp Coriander
1. In a large, deep pan, add minced garlic and heat over a medium flame. Add 2 Tbsp. of water and stir to caramelize the garlic. Cook for 2-3 minutes.
2. Add coconut milk, curry powder, coriander, salt, red chili flakes, ginger, lemongrass paste and the juice of 1 lime. Stir to combine.
3. Add 2 cups of water, the diced carrots, diced celery, diced red bell pepper, and sliced mushrooms. Stir to combine.
4. Wash the kale. Pull the kale leaves off the stems and add to the soup. Stir to combine. (Sample the broth, if desired add more Curry powder. I would wait until this step to do this because the flavors are more pronounced after being heated for a few minutes. Be careful not to burn your tongue while sampling the broth. Let it cool a little first in your spoon).
5. Add the protein of choice and stir to combine. Cover with lid and cook appropriate amount of time as follows:
For Fish: Cut the fillets into fourths and cooked them for about 5-7 minutes, or until completely opaque.
For Chicken: Dice into 1 inch pieces and cook for 10 minutes or until completely white all the way through and the chicken reaches an internal temperature of 165° F.
For Tofu: Dice into 1 inch cubes and cook for 5-7 minutes (To prepare the tofu, (<– clickable link) follow steps 1-4 and then add to the soup).
For potatoes: Dice into 1/2 inch cubes and cook for 10-15 minutes or until you can pierce the potatoes easily with a fork.
6. Serve and top with fresh cilantro and a lime wedge. Enjoy!
I am giving the nutrition information for the soup and veggies only because the protein options above vary greatly in their nutrition. This way you can simply add the nutrition information of your protein choice so you have an accurate account of the nutrition.
Calories: 128 Fat: 9.3 Carbohydrates: 9.5 Sugars: 5.5 Fiber: 2.9 Protein: 3.4