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Curried Turkey Vegetable Soup

TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 6 servings (2 quarts).
Chock-full of veggies, this aromatic soup has just the right hint of curry. “It's a delicious way to use your leftover holiday turkey,“ recommends Virginia C. Anthony, Jacksonville, Florida.

Ingredients

  • 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

Directions

  • 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.

Nutrition Facts

1-1/3 cups: 219 calories, 6g fat (1g saturated fat), 40mg cholesterol, 534mg sodium, 20g carbohydrate (9g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

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