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Zucchini Curry Soup

Zucchini Curry Soup

The mild curry flavor in this soup is delightful. With the textured soy protein, lentils, and brown rice, you will have a high protein, low fat main dish soup that the whole family will like.

Serves 4-5.


  • 1/4 c textured vegetable protein granules (TVP)
  • 1 c boiling water
  • 1 Tbsp curry powder
  • 1 Tbsp butter
  • 1 c chopped onions
  • 1-2 cloves garlic, minced
  • 2 medium tomatoes, seeded, chopped
  • 4 c chicken-style vegetarian broth
  • 1/3 c brown rice
  • 1/3 c brown lentils
  • 4 c diced zucchini
  • 1/4 c chopped parsley
  • 2 Tbsp lime juice


  1. Soak the TVP and curry powder in the boiling water for 5-15 minutes.
  2. In a 4-quart or larger heavy pot, melt the butter on medium heat. Add onion and sauté 3 minutes. Stir in garlic and tomatoes; sauté another 3 minutes.
  3. Add broth, rice, lentils and zucchini. Bring to boil. Reduce heat to low, cover and simmer 35 minutes.
  4. Stir in parsley and lime juice. Serve hot.

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