Hearty Vegetable Curry Soup

A nourishing, one-pot soup that’s warming, flavorful, and naturally wholesome. This recipe uses Rupen’s Curry Sauce to deliver depth and complexity without relying on cream or excess oil.

Serves

4–6

Ingredients

1 tablespoon olive oil or avocado oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 cup diced potatoes or sweet potatoes

1 cup cooked chickpeas or lentils (canned, drained, and rinsed)

4 cups vegetable broth

1 to 1 1/2 cups Rupen’s Curry Sauce (Masala or Tikka recommended)

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

Optional: 1/2 teaspoon chili flakes or fresh ginger for extra warmth

Fresh cilantro or parsley, for garnish

Lemon wedge, for serving

Instructions

1. Heat oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes until soft and translucent.

2. Stir in garlic, carrots, and celery. Cook for another 2–3 minutes until fragrant.

3. Add potatoes, chickpeas or lentils, vegetable broth, and curry sauce. Stir well to combine.

4. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, or until vegetables are tender.

5. Season with salt, pepper, and optional chili flakes or ginger.

6. Finish with fresh herbs and a squeeze of lemon just before serving.

Serving Suggestions

• Enjoy on its own as a light meal or pair with whole-grain toast or naan.

• For extra greens, stir in spinach or kale during the last 5 minutes of cooking.

• Keeps well in the fridge for up to 4 days and freezes beautifully.