Curried Cream of Any Veggie Soup

Any combination of vegetables are cooked in broth and thickened with skim milk and flour in this versatile low-fat soup.

Serves 6
Prep time: 15 minutes
Cook time: 30 minutes

Calories: 168.78
Calories from Fat: N/A
Total Fat: 4.54 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 23.60 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 8.38 g
Vitamin A: N/A
Vitamin C: N/A


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
1 pinch salt and pepper to taste

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. Dissolve flour in milk, then stir into the soup. Simmer until thickened. Season with salt and pepper.