Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Curried Leek Vegetable Soup (Vegan, Gluten-Free)


1 Star2 Stars3 Stars4 Stars5 Stars
(5 votes, average: 5.00 out of 5)
Loading...

  • Author: The Plant-Powered Dietitian
  • Yield: 6 servings 1x
Scale

Ingredients

  • 4 cups water
  • 1 vegetable bouillon cube
  • 1 garlic clove, minced
  • 1 cup tomato sauce
  • 1 medium, leek, chopped (green and white parts)
  • 1 medium carrot, sliced
  • 2 stalks celery, sliced
  • 2 medium zucchinis, sliced
  • 2 teaspoons curry powder
  • ¼ teaspoon red chili pepper flakes
  • 2 tablespoons fresh cilantro, chopped (1 teaspoon dried)
  • Optional: Pinch kosher salt

Instructions

  1. Place all ingredients together into a large pot. Stir well, cover, and bring to a simmer. Cook for about 40 minutes, until vegetables are tender. May replace water lost in evaporation.

Notes

InstantPot Directions: Place all ingredients in the container of the InstantPot. Press “Soup” setting. Cook according to manufacturer’s directions. Serve immediately.

Slowcooker Directions: Place all ingredients in the container of the Slowcooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Serve immediately.

Nutrition

  • Serving Size: 1