Curried Vegetable And Bean Soup

amass this spicy vegetable soup recipe to your repertoire for a quick, delicious and healthy meal

The ingredient of Curried Vegetable And Bean Soup

• 2 tablespoons olive oil
• 2 cloves garlic crushed
• 1 medium or 2 baby fennel bulbs trimmed quartered thinly sliced
• 2 leeks trimmed washed thinly sliced
• 2 medium desiree potatoes peeled cut into 2cm pieces
• 2 medium zucchini thinly sliced
• 2 teaspoons madras curry powder
• 750ml 3 cups massel chicken style liquid deposit
• 6 thick slices multi grain bread
• 1 420g can four bean mix rinsed drained

The Instruction of curried vegetable and bean soup

• heat the olive oil in a large saucepan more than medium heat and cook garlic for 30 seconds grow fennel leeks potatoes and zucchini and cook stirring often for 6 8 minutes or until vegetables begin to soften campaign in curry powder and cook stirring constantly for 2 3 minutes or until vegetables are evenly coated
• rouse in chicken stock cover and bring to the boil cut heat to medium low and gently boil stirring occasionally for 15 minutes or until potatoes are tender
• meanwhile toast the bread until golden build up beans to the soup and cook for 1 2 minutes or until livid through further the soup in bowls as soon as the toast

Nutritions of Curried Vegetable And Bean Soup

calories: 360 173 calories
calories: 12 grams fat
calories: 2 grams saturated fat
calories: 43 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 13 grams protein
calories: n a
calories: 1182 41 milligrams sodium
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calories: nutritioninformation