Total Time
50mins
Prep 10 mins
Cook 40 mins

Seven vegetable, vegan, gluten-free, dairy-free, low-fat soup that is surprisingly tasty despite all of those adjectives working against it. I created the recipe myself for my boyfriend who loves soups. For a kid-friendly version--puree this soup after you add all of the yucky, good-for-you vegetables and then add the kid-approved veggies, like potatoes, into the soup afterwards and cook until these veggies are done.

Ingredients Nutrition

Directions

  1. Peel or wash carrots, whichever you prefer.
  2. Heat oil in large, deep stockpot over medium heat.
  3. Chop celery, onions and carrots into 1/2'' (1cm) pieces.
  4. Add the celery, onions and carrots to the stockpot.
  5. Saute the vegetables over medium heat for 10 minutes, stirring every minute to keep vegetables from sticking. *** If the veggies begin to burn, turn the heat down to medium low. The vegetables should be slowly roasting.
  6. Add garlic, curry powder and 6 cups (1440 ml) of water to the stockpot and cover.
  7. Cook over medium-low heat for 15 minutes.
  8. While soup is cooking, clean brussels sprouts and quarter them.
  9. Clean cauliflower and cut into small florets.
  10. Clean or peel the potatoes and dice into 3/4" (1.5cm) cubes.
  11. Remove stockpot from stove.
  12. Puree the soup using an immersion blender or standard blender. *** CAUTION Start immersion blender on lowest setting and protect yourself from being slashed with hot soup. Some standard blenders will break or shatter if filled with hot liquids!
  13. Return soup to stockpot if removed.
  14. Add the remaining vegetables and the remaining water to the stockpot and cover.
  15. Return the stockpot to the stove and cook on medium-low for 15 minutes.
  16. Check whether soup is done by tasting a potato--if it has lost its crunchiness, then the soup is done.
  17. Add salt and pepper to taste.
  18. Serve.
Most Helpful

I LOVE this soup! It is very healthy and hearty.

saver January 31, 2010