Cook Time: 30 minutes
Ingredients:
- 2 tsp olive oil
- 1 stalk celery, finely chopped
- 1 medium onion, finely chopped
- 1 tbsp curry powder
- 1/2 pound carrots, sliced
- 1/2 pound zucchini sliced
- 1/2 pound sweet potatoes, chopped
- 1 medium Bartlett pear, peeled, cored and chopped
- 1 small Granny Smith, peeled, cored and chopped
- 3 1/2 cups fat-free, low-sodium chicken broth
- 1/2 cup fresh parsley
Preparation:
Heat oil on medium in a large heavy-bottomed pot or Dutch oven. Sauté celery and onions until softened. Sprinkle curry powder over them. Add vegetables, fruit and parsley. Pour in broth. Bring to a boil, then cover and simmer for 20 minutes. Working in batches, transfer soup to a blender and blend until smooth.Serves 8
Per 1 cup serving: Calories 103, Calories from Fat 13, Total Fat 1.5g (sat 0.2g), Cholesterol 0mg, Sodium 48mg, Carbohydrate 20.4g, Fiber 3.7g, Protein 2g
