Description
This plant-based, gluten-free easy Curried Vegetable Leek Soup is delicious, light, and healthy—making it a great accompaniment for any meal.
Ingredients
Scale
- 4 cups water
- 1 vegetable bouillon cube
- 1 cup tomato sauce
- 1 garlic clove, minced
- 1 medium leek, chopped (green and white parts)
- 1 medium carrot, sliced
- 2 stalks celery, sliced
- 2 small zucchinis, sliced
- 2 teaspoons curry powder
- ¼ teaspoon red chili pepper flakes
- 2 tablespoons fresh cilantro, chopped (or 1 teaspoon dried)
- Pinch salt (optional)
Instructions
- Place water, vegetable bouillon cube, and tomato sauce in a large pot.
- Stir well, cover, and bring to a simmer over medium-high heat.
- Add garlic, leek, carrot, celery, zucchini, curry powder, red chili pepper flakes, and salt (optional). Stir well, cover, and cook over medium heat for about 40 minutes, until vegetables are tender yet firm. May add additional water to replace evaporation, should make a thick texture.
- Add cilantro. Serve immediately. Store leftovers in airtight container in the refrigerator for up to 5 days, or freezer for up to 6 months.
Notes
Instant Pot Directions: Place all ingredients in steps 1-4 into the container of the Instant Pot. Press “Soup” setting. Cook according to manufacturer’s directions. Serve immediately.
Slow Cooker Directions: Place all ingredients in steps 1-4 into the container of the Slow Cooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Serve immediately.
May substitute 4 cups vegetable broth for water and broth bouillon cube.
Try substituting other vegetables for zucchini, such as sweet potatoes, peas, and green beans.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 41
- Sugar: 8 g
- Sodium: 28 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 1 g