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Friday, 14 November 2014

Creamy Curry Vegetable Soup

This creamy soup is savoury and you can vary the spices to your preferred level of flavour.

Creamy Curry Soup garnished with green onion


  • 1 cup celery root, cubed
  • 1 cup fennel, sliced
  • 2 cup sugar free vegetable stock
  • 2 garlic cloves, minced
  • 1 tsp grapeseed oil
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • salt and pepper to taste
  • green onion, sliced (optional)


  1. Heat the grapeseed oil in a soup pot on medium heat.
  2. Add celery, fennel and garlic sauté on medium heat for 5 minutes.
  3. Add vegetable broth and spices, cover and simmer for 20 minutes or until the celery and fennel are soft.
  4. Puree with a hand blender or let cool and puree in blender on liquefy.
  5. Garnish with optional green onion and serve.

For added Protein blend in some silken tofu or Ideal Protein mushroom or leek soup mix.

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