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Curried Vegetable Soup

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Preparation Time: 15 minutes
Cooking time: 35 minutes
Energy level per serving: 105 kcals
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 4821 times
Ingredients:
 15 gm(s) polyunsaturated margarine
 1 onion, sliced
 2 celery sticks, chopped
 1 garlic clove, crushed
 225 gm(s) mushrooms, sliced
 2 vegetable stock cubes, dissolved in 1 litre hot water
 1 carrot, chopped
 1 medium parsnip, chopped
 2 tbsp(s) medium curry paste
 2 tbsp(s) chopped fresh mint or coriander
  salt & freshly ground black pepper
 4 tbsp(s) low-fat natural yoghurt
A Weightwatchers recipe - 1.5 points per serving.
Cooking Steps:
Melt the margarine in a large saucepan and saute the onion, celery and garlic for about 3 minutes, until softened but not browned. Add the mushrooms and cook for another 2-3 minutes.

Pour in the vegetable stock and bring up to the boil. Reduce the heat, add the carrot, parsnip and curry paste and cook for 20 minutes, until the vegetables are tender.

Transfer about half the soup to a liquidiser or food processor and blend for about 15-20 seconds, until smooth. Return to the remaining soup in the saucepan and add 1 tbsp of the mint or coriander. Reheat gently then season to taste.

Ladle the soup into warmed soup bowls and top each portion with a tbsp of yoghurt. Garnish with the remaining mint or coriander and serve at once.

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