Mashed Curried Vegetable Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 Tbsp Extra Virgin Coconut Oil
  • 1300g Roma Tomatoes, chopped into large pieces
  • 1 medium Red Onion, chopped into large pieces
  • 1 large Yellow Pepper, chopped into large pieces
  • 1 large (700g) Eggplant, chopped into large pieces
  • 2 medium (350g) Zucchini, chopped into large pieces
  • 6-8 Garlic Cloves, minced
  • 3 inches Ginger, grated
  • 2 c cooked Navy Beans
  • 1 Tbsp Mustard Seeds
  • 2 branches of Curry Leaves (optional)
  • 2 tsp dried Turmeric (4 tsp if using fresh)
  • Several grinds of Black Pepper (to enhance turmeric absorption)
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • ¼ tsp ground Cinnamon
  • 2 c Coconut milk
  • 2 c Water
  • 2-4 sheets of Kombu
  • 1 bunch Cilantro, roughly chopped
  • ½ Lemon, juiced
  • Sea(weed) Salt, to taste
  1. In a large pot, melt the coconut oil with ½ c of water and sauté the onions, eggplant, ginger, garlic and curry leaves until the onions and eggplant soften.
  2. Add the mustard seeds, cumin, coriander, turmeric, black pepper and cinnamon and continue to sauté for another couple of minutes.
  3. Add the tomatoes, peppers, navy beans, kombu, coconut milk and water, bring to a boil and lower to a simmer.
  4. Put a lid on top and let simmer on a low heat for 30 minutes.
  5. Add the zucchini and cook for another couple of minutes.
  6. Turn the heat off and using a potato masher carefully mash up the veggies in the soup until it thickens up a bit (wait for it to cool if you're afraid of hot splashing).
  7. Adjust Seasoning (salt)
  8. Stir in the cilantro and a squeeze of lemon juice before serving.
  9. (Leave the kombu in, even as you freeze it, it will continue to break down into the soup without changing the flavour).
Recipe by The Crushing Cancer Kitchen at