Soups recipes

Curried Tomato Vegetable Soup

Course : Soups
Serves: 8

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Ingredients:

1/4 cup vegetable oil

3 Clove garlic

3 medium carrot

4 large celery

1 medium Onion

2 cans v-8 juice

2 cans peeled tomatoes

1 teaspoon celery seed

1 piece 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

1 teaspoon salt

1 teaspoon pepper

Preparation / Directions:

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

Curried Tomato Vegetable Soup

Ingredients:

Preparation / Directions:

Nutritional Information:

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