Vegetable Curry Soup (30 minutes!)

Vegan, gluten-free, oil-free

Serves about 4-5


1 small head cauliflower (about 3 cups florets)

1 large carrot

2 medium potatoes (about 2 cups cubed)

3 cups vegetable broth

14 oz. can coconut milk, unsweetened

1 Tbsp. + 1 tsp. curry powder

1 1/2 cups frozen peas

Salt to taste

Variations: spinach/kale, broccoli, snow peas, water chestnuts, fresh cilantro for serving


Dice carrot and potatoes. Cut cauliflower into small florets.

In a stockpot, combine all ingredients except frozen peas (and spinach if using).

Bring to a light boil over high heat then reduce heat to medium-low.

Cover and simmer for 15 minutes.

Stir in frozen peas (and spinach if using) and let heat for 2 minutes.

Salt to taste.

Great served with rice or warm naan/pita bread for dipping!