Creamy Curried Vegetable Soup

Once you learn the method for this creamy curried vegetable soup you can easily customize it based on your unique tastes and the ingredients you have available.
Course Main Course
Cuisine Indian
Keyword curry, soup, vegetable
Cook Time 20 minutes
Total Time 20 minutes
Servings 6 people
Calories 157kcal
Author ONE armed MAMA


  • 6 ounces thick cut bacon , chopped
  • 1 medium onion , chopped
  • 3 cloves garlic
  • 1 Tablespoon curry powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup chopped brocolli
  • 2 cups chopped chard
  • 1 medium yellow pepper
  • 3-4 cups unsalted chicken stock
  • salt and pepper , to taste


  • In a large pot cook bacon over medium high heat.
  • Once cooked, remove bacon and reserve for garnish.
  • Keep 3 tablespoons of bacon grease and return to stove top over medium heat.
  • Add onion, and cook until beginning to soften.
  • Add garlic, curry powder, red pepper flakes and cook until fragrant, about 30 seconds.
  • Add vegetables. Cook, stirring occasionally until
  • the vegetables are beginning to soften.
  • Add broth to cover vegetables.
  • Increase the heat to high to bring to a boil, then reduce heat to simmer. Simmer uncovered 5-10 minutes.
  • Serve topped as desired. Bacon, croutons, fresh herbs and hot sauce are great choices.


Calories: 157kcal | Carbohydrates: 6g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 256mg | Potassium: 299mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 19.2mg | Calcium: 30mg | Iron: 1mg