Curried Cream of Any Veggie Soup

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.

B-man :wink: