Recipe By Dick
Rating
Published Jan 7th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 6 servings Calories 138.5

A low calorie vegetable soup. Works well with broccoli, mushrooms, potatoes, or celery.

Recipe Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon curry powder
  • 4 cups chicken broth
  • 4 cups chopped mixed vegetables
  • 2 tablespoons all-purpose flour
  • 2 cups nonfat milk
  • salt and pepper to taste

Cooking Directions

  1. 1 Heat oil in a large saucepan over medium heat. Saute onion and garlic until tender. Stir in curry, and cook for 2 minutes, stirring constantly. Add broth and vegetables, and bring to a boil. Simmer 20 minutes, or until tender.
  2. 2 Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.

Nutrition Facts

  • Calories 138.5
  • Carbohydrate 23.2 g
  • Cholesterol 1.6 mg
  • Fat 3.1 g
  • Fiber 5.1 g
  • Protein 7 g
  • Saturated Fat 0.5 g
  • Sodium 86.8 mg
  • Sugar 4.9 g

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Reviews

  1. I just made this and wow is it ugly! It tastes alright though. A little bland a little thin. I'm thinking it would be better with 2% milk a little more garlic and plenty of salt and pepper. Some red peppers would probably help too. I just used cauliflower and asparagus and the asparagus definitely - Read more ...
  2. This one just didn't impress me although I love the idea of adding curry. I'm going to try to find a creamier soup recipe and add curry to that. This soup seemed a little too thin for my taste although I used 2% milk and doubled the flour.
  3. I made some changes to this recipe and it's fantastic! Possibly the best soup I've ever had. I add chicken, peas, and par boiled potatoes to make it a hearty soup. I also add extra curry powder, the amount in the recipe is not enough for my liking. And I use 2% milk instead of - Read more ...
  4. This soup was ok. My kids didn't care for it and we didn't like it enough to make again. It just didn't wow us. Thanks anyway.
  5. This soup was really good and surprisingly easy to make! I didn't have enough vegetables on hand to use so I added cooked brown rice to the soup.
  6. Great tasting and easy to make. I found that I needed to add curry powder as well - for flavour rather than heat. It is great pureed too!
  7. This was quite good. I added cayenne pepper as well to satisfy my spicy appetite. Also instead of curry paste I used powder- I'm from a small town and we can't get the paste here. I used about 1 1/2 tablespoons. Yummy!
  8. Be careful not to let the soup boil after adding the milk. I used biryani paste instead of curry paste - worked well.
  9. Very good - I used carrots potatoes zuccini and frozen corn - it was great!
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