Curried Turkey Vegetable Soup Recipe
- 2 medium onions, chopped
- 2 tablespoons canola oil
- 2 to 3 tablespoons all-purpose flour
- 1 teaspoon curry powder
- 3 cups reduced-sodium chicken broth
- 1 cup diced red potatoes
- 1 celery rib, sliced
- 1/2 cup thinly sliced fresh carrots
- 2 tablespoons minced fresh parsley
- 1-1/2 teaspoons minced fresh sage
- 2 cups cubed cooked turkey breast
- 1-1/2 cups fat-free half-and-half
- 1 package (9 ounces) fresh baby spinach, coarsely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1. In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender.
- 2. Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through. Yield: 6 servings (2 quarts).
1-1/3 cups equals 219 calories, 6 g fat (1 g saturated fat), 40 mg cholesterol, 534 mg sodium, 20 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.