This is an easy, delicious vegetable soup recipe that you can make in minutes! Anti-inflammatory spices and antioxidant-rich veggies can help boost your health and spirits during your gloomiest day. Plus, this curried vegetable and leek soup is light and perfect for any meal year-round. I love pairing this plant-based (vegan), gluten-free soup with a sandwich (like my BLTA Sandwich), a veggie burger (like the Chipotle Black Bean Burger), or a hearty salad (like my Green Goddess Grain Bowl). This whole food plant-based recipe is SOS (no oil, no salt, no sugar).
Filled with vegetables like leeks, carrots, celery and zucchini and paired with a delicious tomato curry vegetable soup, this 10-ingredient soup is based on fridge and pantry staples so it’s easy to make on busy nights . You can swap the leeks for white, yellow, or red onions, and replace the zucchini with a different vegetable, such as peas, spinach, or broccoli. You can also use frozen vegetables to save time and money when produce is in low supply.
While the soup is simmering, you can prep the rest of the meal and dinner will be on the table in about 40 minutes. Leftovers are just as good. Simply pack the soup for lunch the next day, or enjoy it the next day for lunch or with a different entree. Soups are a great way to get more vegetables into your day, so I’m a big fan of incorporating these delicious recipes into your diet each week. Studies have even shown that drinking soup before a meal can make you feel full and reduce the calorie intake of the meal. Therefore, you must “drink soup” at home today!
describe
This plant-based, gluten-free, easy curried vegetable and leek soup is delicious, light, healthy and a great addition to any meal.
- Place water, bouillon cubes and tomato paste in a large pot.
- Stir well, cover and bring to a boil over medium-high heat.
- Add garlic, leeks, carrots, celery, zucchini, curry powder, red pepper flakes and salt (optional). Stir well, cover and cook over medium heat for about 40 minutes, until the vegetables are tender and firm. Additional water can be added in lieu of evaporation, which should result in a thicker texture.
- Add cilantro. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.
notes
Instant Pot Instructions: Place all ingredients from steps 1-4 into the container of the Instant Pot. Press “Soup” setting. Cook according to manufacturer’s instructions. Serve immediately.
Slow cooker instructions: Place all ingredients from steps 1-4 into the slow cooker container. Cook on high heat for 4-6 hours or on low heat for 8-12 hours. Cook according to manufacturer’s instructions. Serve immediately.
You can use 4 cups vegetable broth in place of the water and stock cube.
Try substituting other vegetables for zucchini, such as sweet potatoes, peas, and green beans.
- Preparation time: 10 minutes
- Cooking time: 40 minutes
- category: Soup
- gourmet food: American
Nutrition
- Serving size: 1 serving
- Calories: 41
- sugar: 8 grams
- sodium: 28 mg
- fat: 0 grams
- Saturated fat: 0 grams
- carbohydrate: 9 grams
- fiber: 2 grams
- protein: 1 g
Keywords: Vegetable soup, leek soup, vegetarian soup, health soup
For other plant-based soup recipes, check out these:
barley vegetable soup
Fiesta Turmeric Pumpkin Soup
Vegan Tortilla Soup
Cucumber and Avocado Cold Soup
Easy Kabocha Pumpkin Miso Soup
classic tomato soup
Spiced Deli Pumpkin Soup
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