Curried Potato and Vegetable Soup

Simply Recipes
307
17
180
60

Ingredients

4 tablespoons butter
1 yellow onion (chopped)
1/2 yellow bell pepper (chopped)
1 carrots (large, chopped)
1/2 teaspoons cumin seed
1 teaspoon turmeric
2 teaspoons curry powder
1 teaspoon yellow mustard seeds
2 cloves garlic (minced)
2 pounds yukon gold potatoes (peeled, quartered, cut into 1/2-inch slices)
4 cups chicken broth (or vegetable broth, use vegetable broth for vegetarian option)
2 cups water
2 cups cauliflower florets (roughly chopped, about 1/2 a head)
1 1/2 teaspoons salt (more to taste)
1 cup corn kernels (frozen is fine)
2 yellow summer squash (small, roughly chopped)
1/2 cups cilantro leaves (chopped fresh, or parsley for garnish)
Read Directions

NutritionView more

180Calories
Sodium32%DV760mg
Fat11%DV7g
Protein22%DV11g
Carbs7%DV21g
Fiber20%DV5g

PER SERVING *

Calories180Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat4g20%
Trans Fat
Cholesterol20mg7%
Sodium760mg32%
Potassium760mg22%
Protein11g22%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber5g20%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.