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Low Fat Curried Tomato Soup Recipe
Ingredients
1 medium onion, chopped, 1/2 cup
1 small clov garlic, minced
2 teaspoons olive oil
3/4 teaspoons curry powder
1 1/2 pound tomatoes, halved, cored and seeded
1 1/2 cup chicken broth
1/2 teaspoon dried fines herbes, crushed
1/4 teaspoon salt
1/8 teaspoon pepper (up to 1/4)
plain low-fat or yogurt, optional
fresh thyme sprigs, optional
cherry tomatoes, quartered, optional
Method
Cook onion and garlic in hot oil in a saucepan till tender but not brown.
Add curry powder; cook and 1 minute more.
Add tomatoes, chicken broth, fines herbes, salt, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes.
Cool slightly.
Place half of the mixture at a time in a food processor bowl or blender container; cover and process or blend till smooth.
If desired press through a sieve.
Serve hot or chilled.
If desired, top with yogurt, thyme, and tomatoes.
Makes 6 side-dish servings.
Nutrition facts per serving: 61 cal , 2 g total fat 0 g sat fat, 0 mg cholesterol, 296 mg sodium, 9 g carbohydrate , 1 g dietary fiber, 3 g pro
Daily Value: 44% vitamin.
:C.
Food exchanges: 1 1/2 vegetable, 1/2 fat.