Nutrition per serving: 133 kcal, 9g Fats, 27g Carbs, 3g Protein

PCOS FRIENDLY VEGETABLE CURRY SOUP

Recipe by PCOS Meal PrepCourse: Soups

Servings

3

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

133

kcal

Ingredients

  • 1 tbsp. coconut oil

  • 1 medium onion, diced

  • 1 ½ tbsp. ginger, minced

  • 2 garlic cloves, minced

  • 1 carrot, peeled, grated

  • 1 red bell pepper, chopped

  • 1 large zucchini, chopped

  • 1 tbsp. curry powder (or more to taste)

  • 2 cups (500ml) chicken or vegetable broth

  • 1 tomato, chopped

  • 1/3 cup (80ml) plant-based cream (or normal)

Directions

  • In a large pot, heat oil and sauté the onion. Add the minced ginger and garlic then continue for 2-3 more minutes.
  • Next, add the peeled and grated carrot and sauté for about 2 minutes, stirring occasionally. Add the chopped peppers and zucchini. Cook the vegetables for about 5 minutes, season with curry powder and mix well.
  • Next, pour in the broth and bring to a boil. Cook covered for about 10 minutes until the vegetables are soft. In the meantime, add the chopped tomatoes. Season with salt.
  • Once vegetables are cooked, take off from heat and blend using a hand blender. Add in the cream, season for taste, mix well and serve.

Nutrition Facts

3 servings per container


Calories133

  • Amount Per Serving% Daily Value *
  • Total Fat
    9g
    14%

    • Amount Per Serving% Daily Value *
    • Total Carbohydrate
      27g
      9%

      • Protein
        3g
        6%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.