Vegetable soup

Indian curry vegetable and chickpea soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Servings 4 people


  • 1 red onion finely chopped
  • 2 garlic clove finely chopped
  • 1 carrot diced
  • 300 g sweet potato peeled, diced
  • 300 g zucchini diced
  • ¼ cup Rogan Josh curry paste
  • 2 400g tin diced tomatoes
  • 2 cups reduced-salt vegetable stock
  • 1 canned chickpeas rinsed, drained
  • bunch fresh coriander plus extra leaves, to garnish
  • cup reduced-fat plain yoghurt to serve


  • Spray a large saucepan with oil and set over a medium heat. Sauté onion for 3 minutes, or until softened. Add garlic, carrot, sweet potato and zucchini; cook, stirring occasionally, for 5 minutes, or until vegetables are hot.
  • Stir in curry paste; cook, stirring, for 1 minute, or until fragrant. Stir in tomatoes, stock and 2 cups of water; cover and bring to the boil. Reduce heat. Partially cover; simmer, stirring occasionally, for 25 minutes. Stir through the chickpeas and simmer for 10 minutes, or until vegetables are tender.
  • Stir through coriander. Ladle soup into bowls; top each with a dollop of yoghurt and extra coriander leaves.
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