Creamy Curry Vegetable Soup
Ingredients
- 1 large bunch leeks, chopped
- 3 teaspoons curry powder
- 1 cauliflower, chopped
- 2 large or 3 small zucchini, chopped
- 3 medium potatoes, chopped
- 1 16-ounce bag baby spinach
- 3 cups vegetable broth
- 13.5-ounce can coconut milk
- 2 cups unsweetened plain non-dairy milk
- Salt to taste
Preparation
In a soup pot, sauté the leeks in oil or vegetable broth until soft.
Add curry powder and stir well.
Add cauliflower, zucchini, potatoes, spinach, and vegetable broth, and simmer until veggies and potatoes are just soft.
Add coconut milk and non-dairy milk, and simmer on low for a few minutes more.
Add salt to taste.
Serve.
Tips
Serve with pickled red onion and fresh cilantro.
