Zucchini Curry Soup with Legume Soup Mix

By the Gracious Vegan

I’ve already published a Curried Zucchini Soup recipe, but this variation was too good to bury there. I love the soup mixes you can buy that have a mix of split peas, lentils, barley, and tiny pasta. The ingredient list is short, and the method couldn’t be simpler. On the stove or in the Instant Pot, you just put everything together and let it cook until everything is wonderfully mushed together. I prefer not to puree this soup — I like the chunkiness of it.

Makes 5 servings (about 185 calories per serving)

Add the following ingredients to a Dutch oven. Bring to a boil, then reduce to low. Simmer, covered, for 60 minutes. (Or use an Instant Pot: use 4 cups water or broth, set on Manual for 15 minutes, 10-15 minute Natural Release.)

• 1 small-medium onion, diced

• 1 medium carrot, diced

• 2 medium stalks celery, diced

• 12 ounces zucchini, sliced or diced

• 4.5 cups water or broth

• 1 cup Bob’s Red Mill Vegi Soup Mix or other split-pea- or lentil-based soup mix (without flavoring packets) *

• 2 teaspoons coriander

• 1 teaspoon cumin

• 1/2 teaspoon turmeric

Add salt to taste. Use an immersion (stick) blender to puree the soup, if desired. 

• 1 teaspoon salt (more or less to taste)

Timing: Instant Pot about 45 minutes; stove-top about 75 minutes

Gluten-free if you make your own mix or buy a gluten free mix

* To make 4 cups of your own mix, combine 1.25 cup yellow split peas, 1.25 cup green split peas, 1/2 cup brown lentils, 1/2 cup barley (or gluten-free grain like buckwheat), and 1/2 cup small or broken up pasta