Spice is the key to flavorful skinny Potato Curry Soup. In this recipe we use curry and cumin. They help accent the fresh flavor of the soup.
3 large boiling potatoes, scrubbed, peeled, sliced thin
Olive oil, or non-stick cooking spray
1 cup green onions, chopped
3 cloves garlic
4 cups chicken stock
1 can, 12 ozs., light skim milk
1 cup skim milk
3/4 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Cover potatoes with water and bring to boil. Reduce heat to simmer and continue cooking until potatoes are fork tender. Drain.
Spray soup pot or other large pan or coat lightly with oil. Saute green onions and garlic, partially covered, over medium-low heat 4 minutes. Stir occasionally.
Add potatoes, chicken stock, skim milk, and spices. Simmer 20 minutes, stirring occasionally.
Ladle soup into individual bowls and serve hot.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 96; Total Fat: 0.2g; Saturated Fat: 0.1mg; Cholesterol: 2mg; Sodium: 69mg; Potassium: 427mg;
Milk: 0.5, Vegetables: 1.0, Fruit: 0, Bread: 0.5, Meat: 0, Fat: 0
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