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Vegetable Curry Soup

  • 1serving

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB6, H
MineralsChromium, Iron, Magnesium, Chlorine

Ingredients Jump to Instructions ↓

  1. 2 cup(s) All-You-Can-Eat Soup Diet Basic Recipe , (see directions)

  2. 1/2 cup(s) coarsely chopped cauliflower

  3. 1/3 cup(s) water

  4. 1/2 cup(s) drained and rinsed canned chickpeas

  5. 1/4 cup(s) frozen peas

  6. 1/4 teaspoon(s) curry powder

  7. 1/2 teaspoon(s) grated, peeled fresh ginger

  8. 2 tablespoon(s) plain lowfat yogurt

Instructions Jump to Ingredients ↑

  1. Prepare All-You-Can-Eat Soup Diet Basic Recipe .

  2. In saucepan, combine cauliflower and water; cover and cook until cauliflower is tender (do not drain). Stir in Basic Soup, chickpeas, peas, curry powder, and ginger; heat to boiling. Reduce heat; cover and simmer 4 minutes to blend flavors. Top with yogurt to serve.

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