Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  vegetable oil
  3                     garlic
  3                     carrot
  4                     celery
  1                     onion
  2               cans  v-8 juice
  2               cans  peeled tomatoes
  1           teaspoon  celery seed
  1                     bay leaf
  1           teaspoon  peppercorns
  2               cups  water
  1                cup  broccoli florets
  1            package  fresh spinach
     1/4           cup  fresh parsley
  1           teaspoon  yellow curry base
                        salt
                        pepper

Preparation:

1. in large stockpot, heat oil. 2. add garlic and saute until light brown. 3. add carrots, celery and onions and saute until just tender. 4. add v-8, tomatoes, celery seed, bay leaf, peppercorns and water. 5. bring to a boil. 6. turn to simmer and cook for about 30 minutes. 7. add spinach, parsley, broccoli and yellow curry base. 8. season with salt and pepper. 9. cook for another 5-10 minutes. 10. serve hot.

Nutritional Information:

89 Calories (kcal); 7g Total Fat; (67% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 36mg Sodium