Slow Cooker Veggie Curry Soup

• 份量: 4 servings
• 准备时间: 20 minutes
• 总时间: 4 hours 20 minutes

配料

2 bell peppers (diced)

1 yellow onion (diced)

2 medium zucchini (quartered and chopped)

3 cloves garlic (minced)

1 15-ounce can chickpeas (drained & rinsed)

1 15-ounce can coconut milk

3 cups broth (I used vegan chicken broth)

3 tablespoons red curry paste

2 tablespoons low sodium soy sauce

1 tablespoon sesame oil

1 teaspoon ginger powder

1 teaspoon pepper

lime juice (to taste, start with 1/2 lime)

2 tablespoons cilantro (chopped)

步骤

Add all of the ingredients (through the pepper) to the slow cooker and stir to combine. Cover and cook on high for 4 hours or low for 6 hours.

Remove the lid, stir, and add the lime juice and cilantro. Taste and adjust the seasonings as needed.

Serve hot with extra lime wedges and more cilantro.

营养

• 卡路里: 419 kcal
• 总脂肪: 29 g
• 总碳水化合物: 34 g
• 蛋白质: 14 g