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This delicious chunky vegetable curry soup is a great way to use up your vegetables at the end of the week. It's cheap to make, suitable for vegans and vegetarians and can feed up to four people.

The ingredients you require are:

Half a cauliflower
One large zucchini
One large carrot
Half a cup of chopped shallots
One 400ml can of light coconut milk
One tablespoon of vegetable stock powder, dissolved in 400ml of water
One teaspoon of curry powder
Half a packet of rice noodles (optional)
Bean sprouts (to garnish)

Step 1:

Step One: 

Put a large saucepan on the stove and heat on high.

Chop zucchini, cauliflower and carrot into bite-sized pieces (as shown) and add to the saucepan when hot. 

Step 2:

Step Two:

Add the coconut milk to the saucepan. Fill up the empty can with hot water and dissolve one tablespoon of vegetable stock powder. Add the stock to the saucepan.

Step 3:

Step Three:

Add the curry powder to the saucepan and stir to dissolve. 

Step 4:

Step Four: 

Add chopped shallots to the saucepan and bring the soup to the boil.

Step 5:

Step Five: 

If you wish, you can add some rice noodles to this soup. 

Add the rice noodles to the soup while it is boiling. Turn the heat down to medium, place the lid on the saucepan and simmer for around 8 mins or until the noodles are soft. 

Step 6:

Step Six.

Once the noodles are soft, turn off the heat and let the soup cool for a couple of minutes. 

Step 7:

Step Seven:

Ladle into bowls and top with some bean sprouts for some added crunch.

Enjoy! 
Do you know if it freezes well? Also, being that it's summer how is it cold?
I haven't tried freezing it yet, but I imagine it would freeze well. It's winter here in Australia so I haven't tried eating it cold yet either! If you give it a try, let me know how it is!
I most certainly will :)
Fantastic! Looks great.
Thanks! Hope you enjoy it.

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Bio: Nimble is dedicated to providing practical and useful tips on saving money, living frugal and making the most out of what you've got.
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