Ingredients:
2 Tbs. olive oil
1 tsp. curry powder
4 cups water
1 vegetable bouillon cube
1/2 cup nonfat dry skim milk powder
1 cup cooked diced vegetables (except potatoes and carrots)
1 cup water
1 Tbs. chopped chives
1 Tbs. lemon juice
1/4 tsp. crushed rosemary
1 tsp. curry powder
4 cups water
1 vegetable bouillon cube
1/2 cup nonfat dry skim milk powder
1 cup cooked diced vegetables (except potatoes and carrots)
1 cup water
1 Tbs. chopped chives
1 Tbs. lemon juice
1/4 tsp. crushed rosemary
Recipe:
1. Heat oil in saucepan, stir in curry.
2. Stir in the 4 cups water, bouillon cube and dry milk, stirring until sauce is smooth and thickened.
3. Cover and cook over low heat for 3 minutes. Cool.
4. Combine vegetables, 1 cup water, chives, lemon juice and rosemary in blender or food processor.
5.Blend until smooth. Add to milk mixture and serve.
2. Stir in the 4 cups water, bouillon cube and dry milk, stirring until sauce is smooth and thickened.
3. Cover and cook over low heat for 3 minutes. Cool.
4. Combine vegetables, 1 cup water, chives, lemon juice and rosemary in blender or food processor.
5.Blend until smooth. Add to milk mixture and serve.
Serves:
4
Notes:
The soup can also be served chilled.
Fat content: The 7g of fat each serving provides in this soup comes from the
olive oil which is very high in monounsaturated fat. This fat helps clear
arteries of harmful plaque.