cat lover
11-06-2008, 10:17 PM
2 tsp olive oil
1 stalk celery, finely chopped
1 medium onion, finely chopped
1 tbsp curry powder
1/2 lb carrots, sliced
1/2 lb zucchini sliced
1/2 lb sweet potatoes, chopped
1 medium Bartlett pear, peeled, cored and chopped
1 small Granny Smith, peeled, cored and chopped
3 1/2 cups fat free, low sodium chicken broth
1/2 cup fresh parsley
Heat oil on medium in a large Dutch oven. Saute celery and onions till softened. Sprinkle curry powder over them. Add vegetables, fruit and parsley. Pour in broth. Bring to a boil, then cover and simmer 20 minutes. Working in batches, transfer soup to a blender and blend until smooth.
Serves 8
Per 1 cup serving: Calories 103, Calories from Fat 13, Total Fat 1.5g (sat 0.2g), Cholesterol 0mg, Sodium 48mg, Carbohydrate 20.4g, Fiber 3.7g, Protein 2g
(I added yellow squash also)
This recipe is from about.com
1 stalk celery, finely chopped
1 medium onion, finely chopped
1 tbsp curry powder
1/2 lb carrots, sliced
1/2 lb zucchini sliced
1/2 lb sweet potatoes, chopped
1 medium Bartlett pear, peeled, cored and chopped
1 small Granny Smith, peeled, cored and chopped
3 1/2 cups fat free, low sodium chicken broth
1/2 cup fresh parsley
Heat oil on medium in a large Dutch oven. Saute celery and onions till softened. Sprinkle curry powder over them. Add vegetables, fruit and parsley. Pour in broth. Bring to a boil, then cover and simmer 20 minutes. Working in batches, transfer soup to a blender and blend until smooth.
Serves 8
Per 1 cup serving: Calories 103, Calories from Fat 13, Total Fat 1.5g (sat 0.2g), Cholesterol 0mg, Sodium 48mg, Carbohydrate 20.4g, Fiber 3.7g, Protein 2g
(I added yellow squash also)
This recipe is from about.com