Curried Veggie Soup with Beans

liz photo

Pictured: Liz Gold, Registered Dietitian at The Block Center preparing the soup


  1. Mirepoix (1 cup diced onion, 1/2 cup diced celery, 1/2 cup diced carrots)
  2. 1 Tablespoon olive oil
  3. 1   12oz. can dice fire roasted tomatoes
  4. 1 cup cauliflower florets
  5. 2 Cups of various veggies you have in your fridge (zucchini, yellow squash, and snow peas are all great choices)
  6. 1 Tbsp Red Curry Powder
  7. 1/4 teaspoon nutmeg
  8. 1/2 teaspoon cayenne pepper
  9. 4 cups vegetable stock
  10. 1   12oz. can of beans of your choice (we like garbanzo)
  11. 2 cups lightly chopped kale and spinach
  12. 1 1/2 teaspoon sea salt
  13. 1/2 teaspoon freshly ground pepper
  14. 1/2 cup fresh cilantro, finely chopped


  1. Heat a dutch oven over medium heat. Add olive oil.
  2. Sauté the Mirepoix until onions are tender and translucent.
  3. Add all other veggies (except spinach and kale) and sauté until somewhat tender.
  4. Add diced tomatoes.
  5. Add the curry powder and nutmeg.
  6. Pour in stock.  Increase heat to medium. Bring the soup to a simmer, stirring occasionally.
  7. When soup has reached a simmer, add beans.
  8. Allow soup to simmer until veggies are tender about 10-20 minutes. Add kale and spinach and simmer soup a minute or two longer to wilt them.
  9. Stir in cilantro, salt and pepper. Taste and adjust seasoning.


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