Curried Vegetable Soup (V, GF)

The best part about soup is it can be packed full of all sorts of good nutrients. This Curried Vegetable Soup is one that will leave you not only satisfyingly full but also give you a boost of energy after eating, and possibly even glowy skin.

This Curried Vegetable Soup is not only super delicious, quick and easy to make but is also packed full of all the following vegetables and the good nutrients they contain.

Garbanzo Beans: Are an excellent source of  carbohydrates,  protein, fiber, magnesium, potassium, and iron. Garbanzo beans are essentially cholesterol and trans fat-free.

Carrots: Rich in vitamin A, Vitamin C, Vitamin K, and vitamin B8.

Tomatoes: Contain vitamin C, biotin, and vitamin K.

Garlic: Enriched with Vitamin B1, B2, B3, B6, folate, Vitamin C, calcium, iron, magnesium, manganese.

Onion: Rich in vitamin C, vitamin B-6 and manganese.

Celery: Excellent source of antioxidants and beneficial enzymes, such as vitamin K, vitamin C, potassium, folate and vitamin B6, just to name a few.

Cilantro: Rich in folic acid, riboflavin, niacin, vitamin-A, beta carotene, vitamin-C, potassium, calcium, manganese, iron, and magnesium.

That’s just naming a few of the good nutrients each contains. I won’t even get into all the excellent health benefits because this post would become super long 😉

Anyway, I hope you enjoy this recipe as much as I do!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

_DSC1409_DSC1393

Ingredients:

1 Tablespoon Coconut oil

1/2 Small white onion, diced

2 Cloves garlic, minced

1 Stalk Celery, chopped

2 Carrots, chopped

1 Tablespoon Hot Curry Powder (I like THIS brand)

1/2 Teaspoon Salt

1 (14.5 oz) Can diced tomatoes

1 (15 oz) Can Garbanzo Beans

3 Cups Vegetable broth (I use these veggie bullion cubes to make my broth)

1/2 Cup Coconut Milk

1/4 Cup Cilantro, roughly chopped

Directions:

In a large 4-quart pot, heat coconut oil over medium heat. Once hot add in the diced onion, celery, garlic, and carrots. Cook until onions are translucent, about 3-5 minutes, stirring occasionally.

Stir in Curry powder, salt, garbanzo beans, and tomatoes, cook an additional 2-3 minutes.

Pour in vegetable broth, bring to a simmer, then stir in cilantro, and coconut milk, once cilantro is slightly softened up remove from heat.

Serves: 4

_DSC1399

Enjoy!

 

Advertisements

One Comment Add yours

  1. This looks so delicious!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s