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Curried Winter Vegetable Soup

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main-dish soups dairy free low fat vegan vegetarian dinner lunch


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Ingredients for 4 servings

1 head cauliflower , cored and cut into florets

3 tablespoons vegetable oil

1 (10 ounce) bag spinach , thinly sliced

3 garlic cloves , chopped

1 large red bell pepper , chopped

1 large onion , chopped

2 medium eggplants , peel half of each one and chop into bite-size pieces

salt & freshly ground black pepper

1 (8 ounce) bag pita chips

1 cup vegetable stock, divided (or chicken stock if non-vegetarian desired)

1 (15 ounce) can chickpeas

28 ounces fire roasted tomatoes

2 yukon gold potatoes , peeled and diced into about one-inch chunks

2-3 cups vegetable stock, plus

2 tablespoons mild curry paste , more if desired

1/2 cup mango chutney

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