I couldn’t think of a more perfect recipe to share on Meatless Monday than this Black Bean Quinoa Taco Soup! This soup is not only vegetarian, it’s also vegan… and most importantly, it’s so delicious!
Meatless Monday brings another delicious vegetarian recipe to the blog!
This thick Vegetable Curry Soup is easy to make and rich in flavor!
- 2 tbsp olive oil (divided)
- 1/2 red onion (chopped)
- 1/2 red bell pepper (chopped)
- 5 cloves garlic (minced)
- 1 lb red potatoes (cubed)
- 8 oz baby bella mushrooms (sliced)
- ¼ cup curry powder
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp sweet paprika
- ½ tsp chili powder
- 1 tomato (pureed)
- 1 cup coconut milk
- 1/4 cup green onions (diced – garnish)
Begin by heating 1 tablespoon of olive oil in a large pot, such as the Longaberger Flameware Dutch Oven, then add the bell pepper and onion. Cook for 4-5 minutes, then add the garlic. Cook for 1 minute then add the potatoes and additional tablespoon olive oil.
Then add the mushrooms.
Next, blend the curry powder, coriander, cumin, sweet paprika and chili powder in a spice grinder or small food processor, then add the seasonings to the potato mushroom mixture.
Add the pureed tomato and coconut milk, cover and cook for 45 minutes or until potatoes are tender.
Next, puree the soup with an immersion blender.
Top with diced green onions and serve with roti bread for dipping.
This soup is thick, warm and hearty. Perfect for a rainy day or cozy Sunday at home!
In addition to being vegetarian, this soup is also gluten free!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.