Curried Pea Soup

[Guest guest]

Personally I don't like peas... > but enjoy

 

Tanaista

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Curried Pea Soup

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Buckwheat Noodles with Baby Carrots, Peas and New Potatoes

Curried Pea Soup

 

4 Servings Dairy-free

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-bought focaccia bread.

 

Ingredients

1 Tbs. vegetable oil

1 large onion, chopped

4 tsp. curry powder

4 to 5 cups vegetable broth

2 (10 oz.) pkgs. frozen petite green peas or 3 lbs. fresh peas, shelled

Salt and ground pepper to taste

1 cup low-fat plain yogurt

1/2 cup chopped fresh cilantro

 

Preparation

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