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Broccoli Soup With Curried Yogurt

1/2

cup

plain nonfat yogurt

1/2

tsp

curry powder

Salt, and freshly ground pepper

4

cups

low-fat chicken broth

3/4

lb.

broccoli florets

1/2

lb.

zucchini, sliced

Combine yogurt, curry, salt, and pepper; set aside. Put remaining ingredients in a saucepan; bring to boil. Season to taste, reduce heat to low, partially cover, and simmer until tender, about 15 minutes. In batches, puree soup in a blender. Top each serving with a spoonful of the curried yogurt.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (13.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

72.67

Calories From Fat (22%)

15.64

% Daily Value

Total Fat 1.95g

3%

Saturated Fat 0.53g

3%

Cholesterol 0mg

0%

Sodium 99.63mg

4%

Potassium 633.72mg

18%

Total Carbohydrates 9.24g

3%

Fiber 0.7g

3%

Sugar 1.74g

 

Protein 8.06g

16%