Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!
Dinner/ Lunch/ Soups/ Vegetarian

Hot Soup For The Soul

Winter has definitely reared it’s cold, bitter head in the North! These days I just want to hibernate like a bear with the Netflix remote and! Eat plenty of hot soup.

I couldn’t be more delighted than to present to you this remarkable dish coined ” Curry Veggie Soup”.


Winter’s can be a challenge to staying on track, the body seems to crave all things comfort. Between Holiday’s and blistering cold days, I tend to want all the carbs God has ever created! The best way to curb those cravings is cooking up a big pot of hearty soup.

Soup will never fail you whether you’re an expert in the kitchen, or a complete beginner, nailing soup is a breeze. Fresh herbs are always the way to go when cooking up any dish. Paired with rich spices and a copious amount of vegetables you will find yourself whipping up this soup every chance you get.

Roasted butternut squash rendered a delightful sweetness to this dish, roasted cabbage and carrots sends it over the moon good! You want to start off by roasting all your vegetables on a sheet lined with parchment paper. Roasting vegetables saves time not to mention making this dish exceptionally flavorful. I used Sri Lankan Curry powder, but any Indian curry powder would work out just fine.

I also grated fresh nutmeg the flavor is beautiful! Trust me!

Before roasting the vegetables sprinkle with salt, pepper, curry powder and drizzle olive oil. More curry will be used along the way.

Sage, thyme, and bay leaf were the herbs of choice I toasted the herbs along with the spices. Toasting the herbs and spices together draws out the beautiful aroma of the ingredients.  Chow Mein noodles were the proper choice because I loved the look of them in the soup. I tend to like my food pretty and tasty.

For the base I used vegetable bouillon cubes, and added water simple enough, yet very delicious. I wanted this soup to be easy, so the timing to prepare and cook is a little under 50 minutes.

So, enough yapping from me let’s get a pot of this soup going now!

Be sure to tag me #bonitaapplcrumb in your photo’s on Instagram and Facebook when you’ve tried any recipes. I would love to shout you out and #repost your creation. Be sure to like me on Facebook and share these recipes with your foodie loving family and friends.

Here’s another tasty way to stay warm this winter try making my Loaded Ramen!

Winter Curry Veggie Soup

Print Recipe
Serves: 6 Cooking Time: 45 min


  • 1 container of cubed butternut squash
  • 1 half of a small cabbage sliced
  • 6 carrots cubed
  • salt and pepper to taste
  • 1 and 1/2 tablespoon of curry powder (half for veggies, the other tablespoon for the pot)
  • 1 small yellow onion chopped
  • 3 cloves of garlic minced
  • 1 vegetable bouillon cube
  • 1/4 teaspoon of nutmeg
  • 2 Tablespoons of olive oil
  • 1/4 bag of *chow mein noodles or spaghetti noodles ( use a very small amount you just want a little bit of noodles for this soup.)
  • Fresh parsley (optional)
  • 2 Tablespoons of butter **(optional)
  • a pinch of crushed red peppers (optional)
  • 1 sage leaf
  • 1 bay leaf
  • 6 sprigs of thyme
  • enough water to come just under the rim of a heavy bottom pot.



Preheat oven to 420 degrees


On a sheet lined with parchment paper, add all the veggies sprinkle with generous amount of salt and pepper.


Sprinkle 1/2 tablespoon of curry powder onto veggies drizzle with olive oil and lightly toss with hand until all veggies are coated.


Roast in oven for 20 minutes.


While veggies are roasting heat a large pot to medium heat.


Add all the herbs, remaining Tablespoon of curry powder, vegetable bouillon cube and crushed peppers to pot and stir toasting them slightly for about 5 minutes.


Add butter and olive oil stir a few minutes more being careful not to burn the herbs and spices.


Add onions and cook 5 minutes more, then add garlic.


Now transfer your roasted veggies give the pot a stir and cover with water.


Let soup come to a slight boil and turn down the heat to low and let cook for about 25-30 minutes


The last 10 minutes add a small amount of the chow mein noodles.


Sprinkle with fresh parsley


Serve while hot!


Crushed red pepper levels this dish up, but can be omitted. If vegan omit the noodles and butter.


  • This bbq owe us nothing!! We don’t eat bbq often and I honestly haven’t had great bbq since moving from the South. But these Northern brothers pulled out their Southern roots on this menu. Black family owned and operated and the food is Dee-licious.
  • I see it’s National Cheesecake Day and by far my favorite dessert of all time 🍮 I don’t play around when it comes to this decadent dessert. Who loves cheesecake like I do?
  • Can you tell he’s enjoying it? Tried out a sweet little Puerto Rican Cafe by the train station 🚉 The Mofongo was delicious 😋
  • Winner-winner chicken dinna!! My husband cooked the feathers off this chicken y’all!! I love you @mcnairgerald (Through sickness and health) 😘. I whipped up this quick pasta and seasoned-roasted tomatoes 🍅 Check out my insta-story for the simple process of the pasta.
  • I have not cooked a home cooked meal in months! When my son saw this plate after I posed it for the camera. I asked, you want this plate son? He replied with a jovial yes!! He said we haven’t had a home cooked dinner in ages 😂. .
. 👩🏽‍🍳

I’m so glad to be making my re-entrance into the kitchen again. But I must say it feels like I’ve ran a marathon whew!! The smile is always worth the effort. Bonita 🍎
  • Y’all! This sandwich from @popeyeslouisianakitchen don’t make no culinary sense! It’s the best chicken sandwich I’ve ever eaten. Periodt. 🐓
  • It’s definitely summer time ☀️ And this fall salad can work in any season really. You can Summer-rize (see what I did there?!), this salad by switching out the squash for cubed watermelon and replacing the Brussels sprouts with shredded cabbage. Either way you choose always make it pretty ♥️ #tbt
  • @itchy_world Not only did you catch an epic roll session, you captured black harmony and togetherness in a most unique and beautiful way. Can’t nobody touch New Orleans. This is New Orleans 💚💛💜 #repost
  • Throwing it back to one of the most beautiful and delicious desserts I’ve made. Can’t wait to make a different flavor with a different color scheme for this no-bake cheesecake. Food is my art 🖼 What’s your art?

Follow Me!

Subscribe & Follow

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

View Full Profile →

Find us on Facebook

%d bloggers like this: