Vegan Cream of Curry Mushroom Soup Recipe
This vegan cream of mushroom soup recipe has the enticing texture of fresh mushrooms and a layer of flavor from a touch of curry. Only 101 calories and 2 Weight Watchers Freestyle SP per serving.
Servings: 4 Servings
Calories: 101.3kcal
Ingredients
- 1 teaspoon canola oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 16 ounces crimini mushrooms thinly sliced
- 1 stalk celery diced
- 1 tablespoon minced ginger
- 1 teaspoon curry powder
- 2 tablespoons cornstarch
- 5 ¼ cups vegetable broth
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- ⅓ cup lite coconut milk
Instructions
- Heat the canola oil in a large saucepan set over medium heat.
- Add the onion, garlic, mushrooms, celery and ginger, and cook, stirring occasionally, until tender vegetable are tender.
- Stir in the curry powder and corn starch and cook, stirring constantly, for 1 minute.
- Add the vegetable broth, pepper and salt. Bring to a boil, then simmer for 20 minutes.
- Let the soup cool for 10 minutes, then transfer half of the mixture to a blender. Puree until smooth, then pour the mixture back into the saucepan with the remaining soup.
- Stir in the coconut milk and heat for 5 minutes. Serve.
Notes
Weight Watchers Points: 2 (Freestyle SmartPoints), 3 (Points+)
Nutrition
Serving: 1.25Cups | Calories: 101.3kcal | Carbohydrates: 15.5g | Protein: 4.1g | Fat: 2.9g | Saturated Fat: 1.2g | Sodium: 1402.7mg | Fiber: 2.3g | Sugar: 3.7g
