Guest guest Posted October 1, 2002 Report Share Posted October 1, 2002 * Exported from MasterCook * Curried Pea Soup Recipe By :Vegetarian Times, March 1999 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 large onion -- chopped 4 teaspoons curry powder 4 cups vegetable broth -- up to 5 cups 2 packages (10 oz) frozen petite green peas or 3 lbs. fresh peas, shelled Salt and ground pepper to taste 1 cup plain low-fat yogurt 1/2 cup chopped fresh cilantro In large saucepan, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 10 minutes. Add curry and stir 30 seconds. Add 4 cups of broth and peas and bring mixture to a boil. Reduce heat and simmer until peas are very tender, about 15 minutes. Season with salt and pepper. Transfer mixture to food processor and puree. Return to pot; reheat and thin with more broth if necessary. Serve with yogurt and cilantro. Per serving: 274 cal; 14g prot; 7g total fat (1g sat fat); 40g carb; 0 chol; 942mg sod; 9g fiber. S(Formatted by Karen): " on 9/30/02 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 308 Calories; 9g Fat (25.3% calories from fat); 14g Protein; 45g Carbohydrate; 8g Dietary Fiber; 6mg Cholesterol; 1676mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat. Serving Ideas : Meal Plan: Make a simple salad of mixed greens, tomatoes and carrots or bell peppers dressed with a low-fat vinaigrette. Serve with a good-quality store-brought focaccia bread. Nutr. Assoc. : 0 0 0 0 4422 0 0 0 Quote Link to comment Share on other sites More sharing options...
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