Description
A warm and filling soup perfect for spring dinners, featuring delicious curry-flavored dumplings.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup chopped spinach
- 1 cup dumpling dough (store-bought or homemade)
- Salt and pepper to taste
Instructions
- In a large pot, combine vegetable broth, coconut milk, and curry powder. Bring to a simmer.
- Add diced carrots and potatoes to the pot and cook until tender, about 10 minutes.
- Stir in chopped spinach and season with salt and pepper.
- Drop spoonfuls of dumpling dough into the simmering soup and cook for an additional 5-7 minutes until dumplings are cooked through.
- Serve hot and enjoy your meal!
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Notes
- Feel free to add other vegetables like peas or bell peppers.
- This soup can be made vegan by ensuring the dumpling dough is egg-free.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg