Curried Vegetable-Rice Soup

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Recipe by the_cookie_lady

From Cooking Light's 1991 Annual Cookbook. This is a healthy recipe. Includes yellow squash, onion, carrots, broccoli, etc.

Ingredients Nutrition


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

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