Winter Vegetable Curry Soup


(0 votes) 0 0

This is a colorful, savory soup that can be changed from thin to thick by the amount of rice added to the soup plate.

Shared by


  • 1/3 C. flour
  • 1 Tbs. curry powder
  • 1/4 tsp. nutmeg
  • 1/2 stick butter (4 Tbs.)
  • 1/2 C. small diced yellow turnip
  • 1 lg. carrot, diced
  • 1 stalk celery, sliced
  • 1 Granny Smith apple, peeled and diced
  • 1 green bell pepper, diced
  • 1 yellow onion, chopped
  • 2 cloves garlic, pressed
  • 1 C. canned diced tomatoes
  • 3 cans low sodium chicken broth
  • 1 C. diced cooked chicken
  • l Tbs. fresh parsley, chopped

Our Readers Also Loved


Melt butter in soup pot. Add vegetables and apple. Slowly cookfor 15 minutes. Mix together flour, curry powder and nutmeg and add to the pot. Cook 5 minutes more. Add broth, tomatoes and garlic. Simmer 1 hour. Add cooked chicken and parsley. While soup is simmering, cook 1 C. white rice according to directions on package. Serve rice separately to allow each person to add the desired amount to his soup bowl.

Around The Web