Super Easy Curried Vegetable Soup

This is a super easy curried vegetable soup recipe made using the most basic frozen veggies and a few simple ingredients to create something totally delicious and full of fabulous flavour.

Why you’ll love this recipe

• I’m using real store cupboard ingredients to make this delicious curried vegetable soup so it’s perfect for those winter days when you can’t get out to the shops.
• The taste – my curried veggie soup tastes amazing, so full of flavour you’ll be wanting seconds I promise you.
• Value for money, using frozen veggies to make this vegetable soup means you are saving money as frozen veggies are less expensive than fresh plus they are always frozen while at their best so you know they will be packed with goodness.

This is a real store cupboard (and freezer) basics recipe that you can easily pull together any day of the week when you might not be able to get out to the shops but want to make something tasty and nourishing for lunch.

Ingredients for curried vegetable soup

While I love using fresh vegetables in my recipes, sometimes it’s just not practical to get out and buy them if you don’t happen to have them growing readily in the garden, and it is the right time of year for them, etc.

This is when the freezer comes into play. Frozen vegetables are picked when they are at their very best and frozen immediately, so all the goodness and vitamins are captured right there in the bag of goodness in your freezer.

The soup base – onion and garlic, I’m using these fresh as I always have them to hand in the kitchen.

Spice – I use fresh ginger and chilli but you can just as easily use dried if that is what you have. The other spices are of course found in the curry powder. Use your favourite brand and strength here. I am also using dried curry leaves for extra flavour, but these are optional.

Frozen vegetables – you can use any type of frozen vegetables to make this curried veggie soup, I have used a mix of carrot, cauliflower and peas. I have also used a cube of frozen spinach for extra goodness.

Coconut milk – a simple can of coconut milk is all you need here, give it a good shake first to mix the cream with the water.

Stock – I like to keep my vegetable curry soup truly veggie so use vegetable stock but feel free to use chicken stock instead if you like.

I’m making my curried vegetable soup a bit more special by serving with some fun croutons that are mix of fried paneer cubes and naan bread.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

How to make curried vegetable soup

This is a super easy soup to make in just a few simple steps.

For and chilli in a little olive oil for about 5 minutes to build a flavour base for your vegetable curry soup.

Now add the coconut milk, stock and those all-important frozen vegetables to the pan and stir everything through. If you are using the dried curry leaves crumble them up and add now. You can use fresh leaves if you can get them.

Pop on the lid and let your vegetable soup simmer for about 20 minutes.

I like to scoop out about half of the vegetables and then use a stick blender to blend half the soup then add back in the reserved vegetables. This gives you a lovely mix of smooth soup as well as chunky vegetables.

How to make paneer croutons

Paneer is an Indian cheese that doesn’t melt; it has little or no flavour but adds a nice texture to the vegetable curry soup and an extra dimension.

You can buy paneer in some larger supermarkets but it is really easy to make your own.

How to make homemade paneer cheese

1 litre whole milk

1 lemon

Heat the milk gently and when it is almost at a boil add the lemon juice and stir well. The milk will begin to form curds on top and separate with the liquid whey, turning almost clear and watery.

Strain the curds through a piece of muslin (keep the whey for cooking rice, adding to soups etc) and pat into a circle and place a weight on top for an hour then pop into the fridge to firm up for about 2 hours before cutting into cubes.

I then fry the cubes in a little olive oil with nigella seeds to make tasty paneer croutons for my curried vegetable soup.

How to serve vegetable curry soup

Add some fresh coriander and a swirl of coconut milk plus a zing of fresh lime juice for ultimate flavour.

As I’ve said, I like to serve this veggie curry soup with paneer croutons mixed with some snipped-up naan bread fried alongside the paneer as croutons.

You can also just serve this delicious vegetable curry soup with any naan bread, popadums or chapati that you fancy.

Storage

Your curried vegetable soup will keep for up to 4 days in the fridge and you can freeze it for up to 4 months.

Looking for more tasty soups to try? Then check these out before you go;

Spicy sweet potato soup

Vegetarian Scotch broth

Pea and lentil soup

Greek avgolemono (chicken egg and lemon soup)

And if you want even more soupy inspiration, check out my Super Soups section for loads more fabulous recipes.

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.