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    You are in: Home / Recipes / Curried Broccoli and Leek Soup Recipe
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    Curried Broccoli and Leek Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 18, 2007

      I substituted 1/3 cup lowfat, plain yogurt for the evaporated milk. Yummy. My 2.5 year old liked it too and she isn't big on green food.

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    • on November 08, 2007

      This is exactly what I was looking for. The only thing: next time I will only use 4 cups stock cuz I like it a little thicker. Thanks for sharing Scott :)

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    • on February 12, 2010

      This recipe as is was a little too bland for me. I added more onion and garlic and more curry powder, as well as some ginger as I cooked and tasted this soup. I also used half-and-half instead of evaporated milk, and in effort to step up the creaminess of this recipe, added more than was called for (offset by adding less stock) as well as some butter and cheddar cheese. It ended up being tasty in the end, but in the future, I'll just start with a broccoli soup recipe and add curry powder.

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    Nutritional Facts for Curried Broccoli and Leek Soup

    Serving Size: 1 (391 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 146.8
     
    Calories from Fat 31
    21%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.8 g
    4%
    Cholesterol 7.2 mg
    2%
    Sodium 385.8 mg
    16%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 3.9 g
    15%
    Sugars 7.1 g
    28%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    evaporated low-fat milk

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