Curried Winter Vegetable Soup Recipe

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Ingredients:

Serving

1 1/2 tsp olive oil
1 tbsp curry powder
1 large leek, chopped
4 cups chicken or 4 cups vegetable stock
4 boneless chicken thighs
1 cup boneless chicken thighs
1/2 cup red lentil
1 waxy potato, peeled and diced
1 sweet potato, peeled and diced
1 medium turnip, diced
1 parsnip , sliced on the diagonal
1 carrot , sliced on the diagonal
1/4 cup coconut milk
2 tbsp chopped cilantro (optional)
salt
1/4 tsp cayenne pepper (optional)

Directions:

Brown chopped chicken.
In a medium soup pot, melt the butter or olive oil.
Add the curry powder and leek, and cook over low heat, stirring frequently, for 1 minute.
Add the stock and lentils.
Bring to a boil, reduce to a simmer, and cook, covered, over medium heat until the lentils are soft, about 10 minutes.
Add the potato, sweet potato, turnip, parsnip, and carrot.
Simmer, covered, until the vegetables are soft but not mushy, about 25 minutes.
Remove the soup from the heat.
Stir in the coconut milk and cilantro.
Season with salt and cayenne.
Ladle into warm bowls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	320.06 Kcal (1340 kJ)
Calories from fat	201.85 Kcal
		% Daily Value*
Total Fat	22.43g	35%
Cholesterol	91.68mg	31%
Sodium	84.56mg	4%
Potassium	356.69mg	8%
Total Carbs	9.95g	3%
Sugars	1.72g	7%
Dietary Fiber	3.59g	14%
Protein	18.94g	38%
Vitamin C	6.5mg	11%
Vitamin A	0.2mg	5%
Iron	1.9mg	11%
Calcium	30.1mg	3%

Amount Per 100 g
Calories	218.84 Kcal (916 kJ)
Calories from fat	138.02 Kcal
		% Daily Value*
Total Fat	15.34g	35%
Cholesterol	62.69mg	31%
Sodium	57.82mg	4%
Potassium	243.89mg	8%
Total Carbs	6.8g	3%
Sugars	1.18g	7%
Dietary Fiber	2.46g	14%
Protein	12.95g	38%
Vitamin C	4.4mg	11%
Vitamin A	0.1mg	5%
Iron	1.3mg	11%
Calcium	20.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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