Thai-Indian Veggie Soup Recipe
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This aromatic thai-indian veggie soup with ginger, tofu, kale, and coconut milk makes a hearty vegetarian or vegan supper on a cool evening.
4.8
12 Rating -
Rate
1hr 10minstotal
25minsPrep
45minsCook
1hr 10m.total
25m.Prep
45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Thai-Indian Veggie Soup Recipe
- 0.33 teaspoon Olive oil
- 1/25 cup Minced Fresh Ginger
- 0.83 Cloves garlic, minced
- 0.08 cup Diced Onion
- 0.33 Small carrots, sliced
- 0.17 tablespoon Green curry paste
- 0.17 can Diced tomatoes with jalapeno peppers, drained
- 1/25 teaspoon Ground Cumin
- 1/25 teaspoon Curry powder
- 0.08 cup Diced tofu
- 0.17 cup Shredded Kale
- 0.17 can Coconut milk
- 1/2 cup Vegetable Broth
- 0.17 can Chickpeas, rinsed and drained
- 0.08 teaspoon Kosher salt
- 1/2 Scallions, sliced
Nutrition
value
value
146
calories per serving
5 g Fat18 g Protein5 g Carbs4 g FiberOther
Current Totals
- Fat5g
- Protein18g
- Carbs5g
- Fiber4g
MacroNutrients
- Carbs5g
- Protein18g
- Fiber4g
Fats
- Fat5g
Vitamins & Minerals
- Calcium77mg
- Iron1mg
- Vitamin A931mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B954mcg
- Vitamin B120mcg
- Vitamin C36mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium51mg
- Manganese2mg
- Phosphorus137mg
- Selenium15mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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