Crockpot Curry Vegetable Soup
This soup has just the right amount of silky smooth spice because of the special bond between curry and cumin. The small amount of cream cheese adds just enough rich, creamy texture to taste indulgent...but it's really not.
- 1/2 head cabbage
- 3 cups broccoli, fresh or frozen
- 1 large red bell pepper
- 1 large onions
- 4 stalks celery
- 4 whole carrots
- 1 large yellow squash
- 4 heads garlic
- 32 oz vegetable broth or chicken broth
- 3 tbsp curry powder or more to taste
- 1.5 tsp cumin powder or more to taste
- 1 tsp salt or more to taste
- 1 tbsp Better Than Bouilion Roasted Garlic or more to taste
- 4 oz garlic & onion cream cheese or more to taste
STEP 1 - Rough cut all vegetables except broccoli. Cut broccoli into florets.
STEP 2 - Place all the veggies in the crockpot except the broccoli. Turn the crockpot to high for 3 hours.
STEP 3 - Sprinkle curry powder, cumin powder, salt, and spoon Better Than Bouillion Roasted Garlic into vegetable and stir to coat. Note: the crockpot should be warming up the vegetables and seasonings.
STEP 4 - Pour the broth over the mixture, cover it, and cook for 2 hours on high.
STEP 5 - After 2 hours place broccoli, cream cheese, and any additional seasonings ( extra curry or salt to taste). Stir and then cook covered for another 1 hour.
Serve with some snipped cilantro or fresh thyme and a squeeze of lime!
This soup freezes well.
It is a really great basic veggie soup that would be delicious with a variety of food added to it.
It is approximately 3 weight watcher points and considered low carb.