Curry Vegetable Soup
Calories 150 (20% from fat)
Fat 3.4 gram
Saturated Fat 0.2 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 274 mg.
Carb. 29 gram
Fiber 5.7 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 6.4 gram
2 tsp. olive oil
2 medium carrots (1 cup), chopped 1/4 inch thick
1 large onion (1 1/2 cups), chopped
2 cloves (2 tsp.) garlic, minced
2 Tbsp. curry powder
1 1/2 tsp. sodium free salt alternative
(We used NuSalt.)
1 can (14.5 oz.) reduced sodium chicken broth
4 1/2 cups water
2 packets Herb Ox no sodium chicken stock
4 oz. brown potatoes, chopped into 1/2 inch pieces
4 oz. sweet potatoes, chopped into 1/2 inch pieces
3 cups frozen cauliflower florets
1 can (15 oz.) low sodium chickpeas, drained
1 cup fresh (or frozen) cut leaf spinach
1. Heat a large non-stick sauce pan over medium heat. Add the oil and carrots then cook for 5-7 minutes; stir occasionally. Pour in the onion and cook until onions start to turn translucent, about 4-5 more minutes. Add garlic, curry powder and salt free alternative, stirring for another 30 seconds.
2. Pour in the broth, water and mix in the herb ox. Then add the brown and sweet potatoes. Increase heat to medium high and boil for approximately 10 minutes, stirring occasionally. Reduce heat to medium low, cover and cook an additional 10 minutes.
3. Finally add the cauliflower, chickpeas and spinach. Keep covered and cook for an additional 10 to 15 minutes and serve.
Yield: 6 Servings - 2 Cups Each
You can freeze individual portions for easy re-heating later.
Microwave the soup for approximately 3-4 minutes, keeping the container open a little to allow steam to escape.