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Soup: Curried Broccoli-Potato Soup




Source of Recipe


BH & G


Recipe Introduction


"You can be sure your guests stay toasty warm when you serve this spiced-up vegetable soup. Vary the spiciness by using more, or less, curry powder."




List of Ingredients




1 recipe Super Soup Base (see recipe, below)
2 cups milk
8 small new potatoes, cut into quarters (about 2 1/2 cups)
2 medium carrots, sliced
1 to 2 tsp. curry powder
1/4 tsp. pepper
1/4 tsp. ground cumin
2 cups broccoli florets
Carrot strips (optional)



Recipe



In a large saucepan combine Super Soup Base with milk. Heat till bubbly. Add potatoes, carrots, curry powder, pepper, and cumin. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add broccoli; cover and simmer for 10 minutes more or till vegetables are tender. Garnish each serving with carrot strips, if desired.

YIELD: 4 Side-Dish Servings

Super Soup Base: In a large saucepan cook 1 cup chopped onion and 1 clove garlic, minced, in 1 tablespoon olive oil or cooking oil till tender but not brown. Stir in one 10 3/4-ounce can condensed cream of celery soup. Use immediately to make Shrimp-Scallop Chowder* or Curried Broccoli-Potato Soup. Or, cover and refrigerate up to 3 days till ready to prepare one of the soups.

* See recipe in this category listed under "CHOWDER".

Nutrition facts per serving: 283 cal., 10 g total fat (3 g sat. fat), 18 mg chol., 687 mg sodium, 42 g carbo., 6 g fiber, and 10 g pro. Daily Values: 104% vit. A, 113% vit. C, 20% calcium, and 21% iron.