Curried Autumn Allotment Soup
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| Serves | 3 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Snack, Soup |
| Misc | Pre-preparable, Serve Hot |
| Occasion | Halloween |
| Region | British |
| By author | Karen Burns-Booth |
An easy to make low-calorie vegetable soup that has curry powder added for a bit of spice! The total calorie count for this soup is 270 calories and the recipe makes 3 generous servings of only 90 calories per person. On a non diet day, serve the soup with naan bread and some mango chutney.
Ingredients
- 2 medium carrots, peeled and very finely diced (50 calories)
- 2 small leeks, trimmed, cleaned and very finely diced (85 calories)
- 2 sticks of celery, trimmed and very finely diced (10 calories)
- 1 onion, peeled and very finely diced (40 calories)
- 1 teaspoon curry powder (5 calories)
- 1 litre vegetable stock (80 calories - made with filtered water)
- salt and pepper to taste
Note
An easy to make low-calorie vegetable soup that has curry powder added for a bit of spice! The total calorie count for this soup is 270 calories and the recipe makes 3 generous servings of only 90 calories per person. On a non diet day, serve the soup with naan bread and some mango chutney.
Directions
| Step 1 | Put all the prepared vegetables into a large saucepan with the curry powder and 2 tablespoons of the vegetable stock. Mix well, put the lid on the pan and simmer very gently over a low heat for about 10 minutes, or until the vegetables are soft. |
| Step 2 | Add the rest of the stock and season to taste with salt and pepper. Bring to the boil and then simmer with the lid on for 15 to 20 minutes until the vegetables are very soft and the soup has thickened. Remove the lid for the last 5 minutes. |
| Step 3 | Serve immediately in warmed soup bowls with naan breads on a non diet day. |
| Step 4 | Use a home-made or high quality curry powder for the best results. |
