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!
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
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.