Curried Winter Vegetable Soup

Recipe by Mommy Diva
READY IN: 40mins




  • Place about 3 tablespoons vegetable oil in a large pot over medium-high heat.
  • Add the eggplant and cook for about 2 minutes, stirring.
  • Add the cauliflower and potatoes, turn the heat down to medium and cook for 5 minutes. Bring heat back up to medium-high and toss in the red bell pepper, onion, garlic, salt and pepper, (add a little more oil should the mixture seems dry).
  • Keep cooking for 5 more minutes, stirring occasionally.
  • Pour in stock and bring to a simmer.
  • In the meantime, add the curry paste and the mango chutney along with 1 cup of the stock in a food processor or blender and puree until smooth.
  • Pour the curry mixture into the pot along with the chickpeas and tomatoes.
  • Add salt and pepper to taste.
  • Bring the mixture up to a bubble and simmer for 10-15 minutes, (until the potatoes and veggies are nice and tender and the flavors have melded together).
  • Fold spinach in at the end.
  • Serve generous amounts in bowls and top with pita chips.
  • Garnish plain yogurt if desired.
  • Enjoy! ;).