Curried Vegetable-Rice Soup Recipe

Name: Curried Vegetable-Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 1 teaspoon vegetable oil; 1 cup cubed yellow squash; 1 medium onion, thinly sliced and separated into rings; ¾ cup thinly sliced carrot; 1 garlic clove, minced; 6 cups water; 1 tablespoon chicken bouillon granule; 1 ½ teaspoons curry powder; 1 teaspoon ground coriander; ¼ teaspoon ground cumin; 1 cup fresh broccoli florets; 1 cup fresh cauliflower floret; ½ cup long-grain rice, uncooked

Servings: persons

vegetable oil cooking spray
1 teaspoon vegetable oil
1 cup cubed yellow squash
1 medium onion, thinly sliced and separated into rings
¾ cup thinly sliced carrot
1 garlic clove, minced
6 cups water
1 tablespoon chicken bouillon granule
1 ½ teaspoons curry powder
1 teaspoon ground coriander
¼ teaspoon ground cumin
1 cup fresh broccoli florets
1 cup fresh cauliflower floret
½ cup long-grain rice, uncooked

1
Coat a dutch oven with cooking spray; add oil.
2
Place over medium-high heat until hot.
3
Add squash, onion, carrot and garlic; saute until vegetables are crips-tender.
4
Stir in water, bouillon, curry powder, coriander, and cumin.
5
Bring mixture to a boil; cover, reduce heat, and simmer 30 minutes.
6
Add broccoli, cauliflower and rice.
7
Cover and cook an additional 25 to 30 minutes or until rice is tender.
8
Ladle soup into individual bowls.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: vegetable oil cooking spray, 1 teaspoon vegetable oil, 1 cup cubed yellow squash, 1 medium onion, thinly sliced and separated into rings, and more.

Yes, Curried Vegetable-Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Vegetable-Rice Soup

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