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Curried Corn & Tomato Soup

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Recipe

Curried Corn and Tomato Soup recipe

 

Yield

6 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups corn
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4 cups chicken broth
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1 tablespoon butter
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1 each bay leaves
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1 cup onions
finely chopped
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1 cup yogurt, plain
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2 teaspoons garlic
minced
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1 x chives
chopped
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1 tablespoon curry powder
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3 tablespoons all-purpose flour
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1 large tomatoes
in cubes
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Ingredients

Amount Measure Ingredient Features
473 ml corn
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946 ml chicken broth
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15 ml butter
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1 each bay leaves
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237 ml onions
finely chopped
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237 ml yogurt, plain
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1E+1 ml garlic
minced
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1 x chives
chopped
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15 ml curry powder
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45 ml all-purpose flour
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1 large tomatoes
in cubes
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Directions

Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic.

Stir.

Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring.

Let simmer for 20 minutes.

Pour the soup into the container of a food processor or electric blender. Blend as thoroughly as possible.

Reheat and add the corn. Bring to the boil.

Remove from the heat and stir in the yogurt.

Serve sprinkled with chopped chives.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 317g (11.2 oz)
Amount per Serving
Calories 17731% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 272mg 11%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 17g
Vitamin A 9% Vitamin C 17%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

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