Curried potato-broccoli soup

Yield: 4 Servings

Measure Ingredient
1 large Onion; chopped (1 cup)
2 Cloves garlic; chopped
1 teaspoon Curry powder
Freshly ground pepper to taste
2⅔ cup Water or vegetable broth
1 bunch Broccoli (about 1 lb.); sliced (up to)
2 larges Potatoes; cut into cubes
1 cup Fat-free soy milk
1 dash Nutmeg (optional)

Date: Fri, 22 Mar 1996 15:31:20 -0800 From: wlboal@... (Winnie Boal)

This is my favorite soup (at least it's the only soup where I lick the spoon clean!). And it's so easy! It's adapted from Jane Brody's Good Food Book.

In a large, preferably nonstick, dutch oven type pot, saute the onion and garlic in a bit of the water/broth. Add the curry powder, pepper, and the rest of the water/broth and bring to a boil. Add the broccoli and potato.

When it returns to a boil, reduce heat and simmer for about 20 minutes until the broccoli and potatos are tender. Puree the soup and return it to the pot, add the soy milk, and cook the soup over low heat until it's hot, but don't boil it. (In actuality, the only ingredient amounts that I stick to are the water/broth and the soy milk -- you can vary the amount of onion, garlic, broccoli, potatos, and spices -- I use a lot of garlic and curry). Enjoy!

FATFREE DIGEST V96 #81

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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