Here’s a simple, flavorful vegetable soup recipe that you can throw together in minutes! The anti-inflammatory spices and antioxidant-rich veggies can help boost your health—and spirits—on the gloomiest day. Plus this Curried Vegetable Leek Soup is light enough to be a great accompaniment for any meal year-round. I love to pair this plant-based (vegan), gluten-free soup with a sandwich, such as my BLTA sandwich, veggie-burger such as this Chipotle Black Bean Burger, or hearty salad, like my Green Goddess Grain Bowl. This whole foods plant-based recipe is SOS (oil-free, salt-free, and sugar-free).
Filled with vegetables, including leeks, carrots, celery, and zucchini, with a flavorful tomato-curry vegetable broth, this 10-ingredient soup is based on refrigerator and pantry staples, so it’s easy to make up on a busy night. You can swap out leeks for white, yellow, or red onions, and substitute a different vegetable for zucchini, such as peas, spinach, or broccoli. You can also use frozen vegetables to save time and money when produce is less available.
While the soup is simmering, you can get the rest of your meal ready, and have dinner on the table in about 40 minutes. The leftovers are equally good. Just pack up the soup for lunch the next day, or enjoy it the second day for lunch or with a different entree. Soups are a great way to fit more veggies into your day, so I’m a big fan of including these delicious recipes in your diet each week. Studies even show that eating soup before your meals can fill you up and reduce your calorie intake for the meal. So, make sure “soups on” in your house today!
This plant-based, gluten-free easy Curried Vegetable Leek Soup is delicious, light, and healthy—making it a great accompaniment for any meal.
Place water, vegetable bouillon cube, and tomato sauce in a large pot.
Stir well, cover, and bring to a simmer over medium-high heat.
Add garlic, leek, carrot, celery, zucchini, curry powder, red chili pepper flakes, and salt (optional). Stir well, cover, and cook over medium heat for about 40 minutes, until vegetables are tender yet firm. May add additional water to replace evaporation, should make a thick texture.
Add cilantro. Serve immediately. Store leftovers in airtight container in the refrigerator for up to 5 days, or freezer for up to 6 months.
Notes
Instant Pot Directions: Place all ingredients in steps 1-4 into the container of the Instant Pot. Press “Soup” setting. Cook according to manufacturer’s directions. Serve immediately.
Slow Cooker Directions: Place all ingredients in steps 1-4 into the container of the Slow Cooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Serve immediately.
May substitute 4 cups vegetable broth for water and broth bouillon cube.
Try substituting other vegetables for zucchini, such as sweet potatoes, peas, and green beans.
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